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
