Penne with Black Olives, Sun-Dried Tomatoes, Feta and Spinach

• Vegetarian

• Produce

  • 3 oz Baby spinach
  • 2 Lemons, Juice of
  • 1 bunch Scallions
  • 1 15-oz jar Sun dried tomatoes

• Condiments

  • 2 6-oz cans California black ripe olives

• Pasta & Grains

  • 1 lb Penne pasta

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/4 cup Pine nuts

• Dairy

  • 10 oz Sheep's milk feta

Found on westoftheloop.com

Description

Ingredients

• 1 lb penne pasta
• 2 6-oz cans California Black Ripe Olives, drained and sliced
• 1 bunch scallions, white and light green part only, sliced
• 1 15-oz jar sun-dried tomatoes, drained and sliced
• 3 oz baby spinach, cut into ribbons
• ¼ cup pine nuts, lightly toasted in a dry skillet
• Juice of two lemons
• ¼ cup extra virgin olive oil
• 10 oz sheeps milk feta, diced
• Salt and pepper to taste

Directions

• Cook the pasta according to the package directions and drain.
• While the pasta is cooking, combine the olives, sun-dried tomatoes, spinach and pine nuts in a large bowl.
• Add the drained pasta to the bowl and toss to combine.
• While the pasta is still warm, drizzle with lemon juice and olive oil. Toss to combine.
• Season well with salt and pepper.
• When pasta has cooled, add the diced feta and toss to combine.
• Taste and adjust seasoning.
• May be made ahead of time.
• Serve at room temperature.