SPINACH AND BLACK OLIVE LINGUINE

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Spinach and Black Olive Linguine image

When the temperature and humidity rise, this easy, breezy pasta with black olives and spinach is just the ticket to help you play it cool. -Debbie Verdini, Yardley, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 9 servings.

Number Of Ingredients 8

8 ounces linguine
4 cups fresh baby spinach
1-1/2 cups julienned roasted sweet red peppers
4 garlic cloves, minced
3 tablespoons olive oil
1 can (6 ounces) pitted ripe olives, drained
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet over medium heat, cook the spinach, peppers and garlic in oil until spinach is wilted ., Drain linguine; toss with spinach mixture, olives, salt and pepper. Serve warm or at room temperature.

Nutrition Facts :

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