(VEGAN/VEGETARIAN RECIPES) This penne pasta recipe is a delicious combination of nutrient dense eggplant and spinach with the added protein of pine nuts and the antioxidants of juicy Kalamata olives. The pasta is tossed in olive oil and lemon juice to make a simple, yet flavorful sauce.
Use whole grain pasta to boost the nutrition. Serve with a side salad or some garlic bread! — Global Animal
Yield: 2-4 servings
1/2 lb Penne Pasta
1 cup Fresh Spinach
1/2 cup Kalamata Olives
2 cloves Garlic, minced
2 tbsps Olive Oil
1 tsp Lemon Juice
2 tbsps Pine Nuts
Bring a large pot of water to boil. Add the penne pasta and cook for about 9 minutes.
Cut the eggplant into small pieces. No need to take the skin off, unless you prefer the eggplant to be on the soft side.
Heat one tbsp of olive oil and add the eggplant. Saute for about 5 minutes and then add in the spinach, garlic, Kalamata olives, and pine nuts. Saute for another 5 minutes.
When the penne is finished cooking, strain and then add back to the pot. Toss the pasta with the other tbsp of olive oil and lemon juice. Add in the eggplant saute and stir.