Penne With Spinach Tomatoes And Olives Recipes

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PENNE WITH SPINACH, SHRIMP, TOMATOES AND BASIL

This attractive and flavorful main course is perfect for weeknight entertaining. An easy Penne with Spinach, Shrimp, Tomatoes and Basil recipe.

Categories     Herb     Pasta     Tomato     Sauté     Lemon     Shrimp     Healthy     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9



Penne with Spinach, Shrimp, Tomatoes and Basil image

Steps:

  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Ladle 1 cup pasta cooking liquid into small bowl and reserve. Drain pasta. Return pasta to pot; cover to keep hot.
  • Meanwhile, heat oil in large nonstick skillet over medium-high heat. Sprinkle shrimp with salt and pepper. Add shrimp and garlic to skillet and sauté 2 minutes. Add tomatoes, 4 tablespoons basil, lemon juice and lemon peel and sauté until shrimp are cooked through, about 3 minutes.
  • Add spinach leaves to hot pasta; toss until spinach wilts. Add shrimp mixture and toss to blend. Add enough of reserved pasta cooking liquid to moisten. Season to taste with salt and pepper. Transfer pasta to bowl.
  • Sprinkle with remaining 2 tablespoons basil and serve.

12 ounces penne pasta
2 tablespoons olive oil
1 pound uncooked medium shrimp, peeled, deveined
3 garlic cloves, minced
5 large plum tomatoes, cut into thin wedges
6 tablespoons chopped fresh basil
3 tablespoons fresh lemon juice
2 teaspoons grated lemon peel
6 cups (packed) baby spinach leaves (about 6 ounces)

PENNE PASTA WITH SPINACH AND BACON

This is a quick light meal. Wilted spinach, bacon and tomatoes are tossed with penne pasta. Good for any season and will complement anything.

Provided by Jean Tagliere

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 6



Penne Pasta with Spinach and Bacon image

Steps:

  • Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.
  • Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.
  • Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.

Nutrition Facts : Calories 517.4 calories, Carbohydrate 73.8 g, Cholesterol 15.1 mg, Fat 14.8 g, Fiber 6.6 g, Protein 21 g, SaturatedFat 3.3 g, Sodium 547.1 mg, Sugar 4.1 g

1 (12 ounce) package penne pasta
2 tablespoons olive oil, divided
6 slices bacon, chopped
2 tablespoons minced garlic
1 (14.5 ounce) can diced tomatoes
1 bunch fresh spinach, rinsed and torn into bite-size pieces

PENNE WITH TOMATOES AND OLIVES

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 11



Penne with Tomatoes and Olives image

Steps:

  • Bring a large pot of water to a boil. Add salt and pasta. Cook pasta until al dente, according to manufacturers' directions.
  • In a large skillet, warm oil over medium heat. Add garlic, and cook, stirring until golden, about 2 minutes. Add tomatoes, oregano, crushed red pepper, salt, and pepper. Reduce heat to low, and cook, stirring, for 3 minutes.
  • Use a slotted spoon to transfer pasta to skillet with tomatoes. Remove from heat. Stir in olives and parsley. Transfer to serving bowl and sprinkle with cheese. Serve with additional cheese, if desired.

1/2 teaspoon salt, plus more for pasta water
1 pound penne, or other chunky pasta
1/4 cup olive oil
2 cloves garlic, sliced thin
1 pint cherry tomatoes, halved or quartered
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper (optional)
1/4 teaspoon pepper
1/3 cup Kalamata olives, pitted and coarsely chopped
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for serving

PENNE WITH TOMATOES & WHITE BEANS

I learned how to make this dish from friends in Genoa, Italy, where they're known for creating tasty combinations of veggies, pasta and beans. You can sub feta cheese to give this a Greek twist. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10



Penne with Tomatoes & White Beans image

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Add tomatoes and beans. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes to allow flavors to blend., Add spinach, olives, salt and pepper; cook and stir over medium heat until spinach is wilted. Drain pasta; top with tomato mixture and cheese.

Nutrition Facts : Calories 491 calories, Fat 13g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 1505mg sodium, Carbohydrate 77g carbohydrate (14g sugars, Fiber 9g fiber), Protein 19g protein.

8 ounces uncooked penne pasta
2 tablespoons olive oil
1 garlic clove, minced
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
1 can (15 ounces) cannellini beans, rinsed and drained
1 package (10 ounces) fresh spinach, trimmed
1/4 cup sliced ripe olives
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese

TOMATO AND OLIVE PENNE

The cherry tomatoes cook just long enough to bring out their juice, which blends with the garlic-flavored olive oil to make one of the best-tasting pasta sauces.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 10



Tomato and Olive Penne image

Steps:

  • In a large pot of boiling salted water, cook penne according to package instructions until al dente, about 13 minutes. Drain.
  • Meanwhile, in a large skillet, heat olive oil over medium heat. Add garlic, and cook, stirring, until just golden, about 1 minute. Add cherry tomatoes, oregano, crushed red pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to low, and cook, stirring, until tomato juices run, about 3 minutes.
  • Add penne, olives, parsley, and 1/4 cup Parmesan to the skillet and toss to combine. Serve with more cheese if desired.

Salt and pepper
1 pound penne, or other short pasta
1/4 cup olive oil
2 cloves garlic, thinly sliced
2/3 pound (2 cups) cherry tomatoes, halved or quartered
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper (optional)
1/4 cup Kalamata olives, pitted and sliced
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for serving

PENNE WITH SPINACH, TOMATOES AND OLIVES

My favorite recipe category: few ingredients, outstanding results! Delightful, healthful, quick and easy to prepare. I strongly recommend that you use only kalamata olives in this recipe. Otherwise I used 9 ounces bagged spinach, 6 ounces pasta myself, but published the recipe as written. From a cookbook called "The Best in the World" by Physicians Committee for Responsible Medicine. This particular recipe came from Au Bar (renamed Je Me Souviens) in Palm Beach, Florida.

Provided by Kumquat the Cats fr

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9



Penne With Spinach, Tomatoes and Olives image

Steps:

  • Heat oil in large, non-stick skillet. Add onion and saute over medium heat for 3 minutes.
  • Add chopped tomatoes, bring to a boil and reduce heat. Cover and simmer to 20 minutes.
  • Add sliced olives, chopped spinach and parsley. Cook an additional 5 minutes.
  • Meanwhile, cook pasta according to package directions. Drain and transfer to a serving bowl. Add spinach mixture and toss gently. Add salt and pepper, to taste. Serve immediately with parmesan on the side.
  • For Vegan do not use the parmesan cheese.

1 tablespoon olive oil
1 medium onion, chopped
1 (14 1/2 ounce) can tomatoes, diced
1/2 cup kalamata olive, pitted, sliced
1 lb fresh spinach, coarsely chopped
1 tablespoon fresh parsley, chopped
8 ounces penne pasta
salt and pepper, to taste
1/4 cup parmesan cheese (optional)

PENNE WITH SPINACH AND FETA

Make and share this Penne With Spinach and Feta recipe from Food.com.

Provided by evelynathens

Categories     One Dish Meal

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8



Penne With Spinach and Feta image

Steps:

  • Melt butter with 2 tblsps oil in large skillet over medium heat.
  • Add pine nuts and garlic and saute until pine nuts are light brown, about 5 minutes.
  • Add spinach and tomatoes and saute until heated through, about 3 minutes.
  • Place penne in large serving bowl.
  • Add remaining 4 tblsps olive oil to pasta and toss to coat.
  • Pour spinach-nut mixture over and toss to coat.
  • Add feta.
  • Season with salt and pepper (careful with the salt!) and toss thoroughly.
  • Serve immediately.

1 tablespoon butter
6 tablespoons olive oil
1/3 cup pine nuts
5 garlic cloves, minced
2 (10 ounce) packages frozen spinach, thawed, well-drained
4 large plum tomatoes, seeded, finely chopped
1 lb penne pasta, cooked al dente
12 ounces feta cheese, crumbled

PENNE WITH TOMATO, SPINACH AND FETA SAUCE

Provided by Marian Burros

Categories     dinner, weekday, pastas, main course

Time 35m

Yield 2 servings

Number Of Ingredients 13



Penne With Tomato, Spinach and Feta Sauce image

Steps:

  • Bring water to boil for penne.
  • Chop the whole onion, and reserve 2 tablespoons for the salad.
  • Heat large nonstick pan until it is very hot. Reduce heat to medium high, and add oil. Saute onion in the oil until it softens.
  • Meanwhile mince garlic, and add to onion. Add pine nuts.
  • Wash, trim and coarsely chop tomatoes. When onion begins to brown, add tomatoes and tomato paste. Reduce heat to medium low, and cover.
  • Cook the penne according to package directions.
  • Wash and remove tough stems from spinach, and coarsely chop. Add to pot, and continue cooking.
  • Wash, trim and slice the scallions, and add to the pot.
  • In food processor blend the feta and yogurt.
  • Remove the sauce from the heat, and stir in the feta mixture. Season with salt and pepper.
  • Drain pasta, and serve with sauce.

Nutrition Facts : @context http, Calories 804, UnsaturatedFat 11 grams, Carbohydrate 126 grams, Fat 20 grams, Fiber 12 grams, Protein 34 grams, SaturatedFat 6 grams, Sodium 662 milligrams, Sugar 28 grams

6 ounces red onion or 7 ounces chopped (1 1/2 cups)
2 teaspoons olive oil
2 medium cloves garlic
2 tablespoons pine nuts
1 1/4 pounds ripe plum tomatoes
1 tablespoon tomato paste
4 cups fresh spinach, tightly packed
8 ounces penne
3 scallions
2 ounces feta cheese (4 tablespoons)
1 cup plain nonfat yogurt
1/8 teaspoon salt
Freshly ground black pepper to taste

PENNE WITH VEGETABLES AND OLIVES

Provided by David B. Sussman

Categories     Mushroom     Olive     Pasta     Tomato     Sauté     Vegetarian     Quick & Easy     Broccoli     Zucchini     Bon Appétit     Connecticut

Yield Serves 4

Number Of Ingredients 13



Penne with Vegetables and Olives image

Steps:

  • Cook broccoli in large saucepan of boiling water until crisp-tender, about 4 minutes. Drain well.
  • Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add garlic, oregano, lemon juice and red pepper flakes. Cook until garlic is just golden, stirring constantly, about 30 seconds. Reduce heat to medium and add mushrooms and zucchini. Cook until just tender, stirring occasionally, about 5 minutes. Add wine and simmer 2 minutes. Add broccoli, olives and tomatoes; cook until broccoli is tender, about 4 minutes.
  • Place pasta in large bowl and toss with remaining 2 tablespoons olive oil. Add vegetable mixture and combine well. Serve, passing Romano separately.

1 small broccoli bunch, cut into florets
4 tablespoons olive oil
2 large garlic cloves, minced
1 tablespoon dried oregano, crumbled
1 teaspoon lemon juice
1/2 teaspoon crushed red pepper flakes
1/2 pound mushrooms (about 2 cups), sliced
1 medium zucchini, sliced
2 tablespoons dry white wine
1/4 cup chopped green olives
3 plum tomatoes, chopped
8 ounces penne or other tubular pasta, freshly cooked
Grated Romano

HEARTY TOMATO-OLIVE PENNE

Who needs meat when you have a pasta dish loaded with tomatoes, olives and Havarti cheese? I often assemble it in advance and bake the next day, adding a few minutes to the cooking time.-Jacqueline Frank, Green Bay, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 13



Hearty Tomato-Olive Penne image

Steps:

  • In a Dutch oven over medium-high heat, saute onions in oil until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, broth, basil, pepper flakes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer 25-30 minutes or until sauce is slightly thickened., Meanwhile, cook penne according to package directions; drain., Preheat oven to 375°. Stir Havarti cheese, olives and cooked penne into the sauce. Transfer to a greased 13x9-in. baking dish; sprinkle with Parmesan cheese., Cover and bake 20 minutes. Uncover; bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 719 calories, Fat 43g fat (19g saturated fat), Cholesterol 83mg cholesterol, Sodium 1082mg sodium, Carbohydrate 56g carbohydrate (10g sugars, Fiber 5g fiber), Protein 31g protein.

2 large onions, chopped
6 tablespoons olive oil
3 garlic cloves, minced
3 pounds plum tomatoes, seeded and chopped (about 10 tomatoes)
1 cup vegetable or chicken broth
1 tablespoon dried basil
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) uncooked penne pasta
1 block (24 ounces) Havarti cheese, cut into 1/2-in. cubes
1 cup pitted Greek olives
1/3 cup grated Parmesan cheese

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