Pasta with Spinach Sauce and Olives

Ingredients

• 1 clove garlic, minced
• 1/2 tsp. red pepper flakes, crushed
• 15 Kalamata olives, pitted & chopped
• 1/4 cup plus 1 Tbsp. extra virgin olive oil
• 1 lb. linguine
• 1 lb. spinach, washed, stems removed & chopped
• Salt & pepper to taste
• Grated parmesan (optional)

Instructions

1. Bring a large pot of water with salt to a boil. In the mean¬time, combine the minced garlic, red pepper flakes, olives, and olive oil in a large serving bowl.
2. Once the water is boiling, place the linguine in the water and cook until nearly done. Then, add the spinach to the water and cook until wilted, approximately one minute.
3. Drain quickly & toss with ingredients in the serving bowl.
4. Season with salt and pepper and serve immediately. Top with grated parmesan if desired.

Nutrition per serving: 590 calories, 91 g carbohydrates, 20 g fat, 7 g fiber, 18 g protein, 460 mg sodium, 5 g sugar.

Recipe from: cooking.nytimes.com