You are here: Home » Recipes » Penne with Spinach, Olives and Sun-Dried Tomatoes Penne with Spinach, Olives and Sun-Dried Tomatoes Kitchen Tested Yield 4 to 6 servings Prep 5 mins Cook 7 mins Penne gets a veggie-ful Mediterranean treatment with a spicy red pepper kick in our quick and easy pasta toss. Photography: Mark Boughton / Styling by Teresa Blackburn PrintEmail This simple dish incorporates handfuls of fresh spinach, convenient when you have a big bag of greens to use. It can be made with linguine or spaghetti. Ingredients 1 -- garlic clove, finely chopped1/2 teaspoon pepper flakes, or to taste1/4 cup extra-virgin olive oil1 pound dried penne pasta12 ounces spinach leaves, washed, trimmed and roughly chopped1/2 cup Kalamata olives, pitted and roughly chopped1/2 cup sun-dried tomatoes, roughly chopped1/2 teaspoon salt1/4 cup grated Parmigiano Reggiano cheese Instructions In a large serving bowl, whisk together garlic, red pepper flakes and olive oil. Cook pasta according to package directions. Drain. Add warm pasta and spinach to oil mixture. Toss until spinach wilts slightly Add olives and sun-dried tomatoes and salt. Toss well. Top with cheese. Recipe by Christina Eng.