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20 minutes
20 minutes
- 1 3/4 cups uncooked multigrain penne pasta
- 2 cups fresh baby spinach leaves
- 8 jalapeño-stuffed green olives, sliced
- 2 oz thinly sliced prosciutto, chopped
- 2 tablespoons chopped fresh oregano leaves
- 1 tablespoon extra-virgin olive oil
- 1/3 cup crumbled reduced-fat feta cheese
- Cook the pasta according to package instructions without adding salt and oil. Once cooked, rinse the pasta thoroughly with cold water and drain.
- Combine fresh spinach, briny olives, savory prosciutto, fragrant oregano, and quality olive oil in a generous bowl. Mix in cooked pasta and a generous sprinkle of cheese, ensuring everything is thoroughly coated.
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