Fettuccini with Kalamata Olives and Spinach

Kalamata olives, loaded with heart healthy fats, are my all time favorite olive — I’ve been known to eat an entire jar of pitted Kalamatas in a sitting. When I’ve been able to show olive-eating restraint, I love tossing Kalamatas in pasta with whatever greens and veggies I have on hand. This vegan pasta recipe features olives, spinach, roasted peppers, and lots of fresh herbs.
Kalamata olives, loaded with heart healthy fats, are my all time favorite olive — I’ve been known to eat an entire jar of pitted Kalamatas in a sitting. When I’ve been able to show olive-eating restraint, I love tossing Kalamatas in pasta with whatever greens and veggies I have on hand. This vegan pasta recipe features olives, spinach, roasted peppers, and lots of fresh herbs.

Fettuccini with Kalamata Olives and Spinach

Serves 4

Ingredients:

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  • 8 ounces whole wheat fettuccini
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  • 1 tablespoon olive oil
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  • 6 cups baby spinach leaves
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  • 3 garlic cloves, minced
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  • Salt and freshly ground black pepper to taste
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  • 1 cup chopped roasted red bell peppers
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  • 1 cup pitted Kalamata olives
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  • 2 tablespoons finely chopped fresh parsley
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  • 1 tablespoon fresh thyme
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  • 5 to 6 basil leaves, rolled tight, thinly cut crosswise
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  • Your favorite vegan cheese or feta “cheese” to taste

Directions:

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  1. Cook fettuccini in a pot of salted boiling water according to package directions. Drain, reserving 1 cup of the pasta water, and set aside.
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  3. Meanwhile, heat olive oil in a large skillet over medium heat. Add spinach and cook, stirring often, until spinach is wilted.
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  5. Stir in garlic and season with salt and pepper.
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  7. Add peppers, olives, pasta, and fresh herbs to skillet, tossing to combine with spinach.
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  9. Add 1/2 cup of the pasta water, tossing to coat. Add more pasta water, if necessary, to moisten pasta.
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  11. Serve sprinkled with vegan cheese.

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