I would make this regularly even if it took hours so it’s just an added bonus that this dish makes it to the table in just 20 minutes.
Roughly chop your veggies and make the sauce while the pasta is cooking. Strain the pasta and dump everything together in the same pot.
Customize to your taste: leave out anything you don’t like and swap out your favorite veggies – roasted bell peppers, canned artichokes, arugula, fresh basil, etc.
This can be served hot or cold as a pasta salad. The leftovers are delicious making it an excellent make-ahead dish. Leave out the feta to make it vegan and use gluten-free pasta for a quick and easy gluten-free dinner.
- 6 oz pasta
- 1 lb ripe tomatoes, diced
- 3/4 cup kalamata olives, coarsely chopped
- 4 oz light feta cheese, crumbled
- 1/2 c Parmesan cheese, grated
- 1/4 c sun-dried tomatoes, not in oil, chopped
- 12 oz spinach
- 1/2 c flat-leaf parsley, chopped
- 1/2 c sun-dried tomatoes in olive oil, drained and chopped
- 2 tbs red wine vinegar
- 4 tbs good olive oil
- 1 garlic clove, chopped
- 1 tsp capers, drained
- 3/4 tsp freshly ground black pepper
Pour hot water over sun-dried tomatoes and set aside for 5 minutes. Drain.
Cook pasta according to package instructions.
Meanwhile, Combine dressing ingredients in a food processor or blender and blend until smooth.
Drain pasta and add sauce and remaining ingredients to the pot. Reduce heat to low and stir until spinach is just wilted, 2-3 minutes. Serve warm.
Calories 437 / Total Fat 23.9g / Saturated Fat 5.7g / Trans Fat 0.0g / Cholesterol 46mg / Sodium 852mg / Potassium 918mg / Total Carbohydrates 40.1g / Dietary Fiber 5.4g / Sugars 6.0g / Protein 19.3g
Weight Watchers Points: 10 / PointsPlus: 12