Penne With Spinach, Tomatoes And Olives

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 (14 1/2 ounce) can tomatoes, diced
• 1/2 cup kalamata olive, pitted, sliced
• 1 lb fresh spinach, coarsely chopped
• 1 tablespoon fresh parsley, chopped
• 8 ounces penne pasta
• salt and pepper, to taste
• 1/4 cup parmesan cheese (optional)

1. Heat oil in large, non-stick skillet. Add onion and saute over medium heat for 3 minutes.
2. Add chopped tomatoes, bring to a boil and reduce heat. Cover and simmer to 20 minutes.
3. Add sliced olives, chopped spinach and parsley. Cook an additional 5 minutes.
4. Meanwhile, cook pasta according to package directions. Drain and transfer to a serving bowl. Add spinach mixture and toss gently. Add salt and pepper, to taste. Serve immediately with parmesan on the side.
5. For Vegan do not use the parmesan cheese.

olive oil, onion, tomatoes, kalamata olive, fresh spinach, fresh parsley, penne pasta, salt, parmesan cheese

Taken from www.food.com/recipe/penne-with-spinach-tomatoes-and-olives-224693 (may not work)