Penne with Black Olives Sun Dried Tomatoes Feta and Spinach
Ingredients
- 1 pound penne pasta
- 2 6-ounce cans black 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 ounce baby spinach, cut into ribbons
- 1/4 cup pine nuts, lightly toasted in a dry skillet
- 2 lemons, juiced
- 1/4 cup extra virgin olive oil
- 10 ounce feta cheese, diced
- salt and pepper to taste
Instructions
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