Cheesy Mexican Penne
If you want to add more lacto ovo vegetarian recipes to your recipe box, Cheesy Mexican Penne
Cheesy Lemon Pasta with Salami Olives Spinach
Details
- Serving Size: 6
- Weight Watchers: 22 Points
Cuisine
- side dish
- lunch
- main course
- main dish
- dinner
Ingredients
- 8 ounces Penne Pasta (like Barila Whole Grain)
- 1 cup Chopped Spinach, frozen
- 1 tablespoon Butter
- 1 yellow onion, diced
- 5 cloves garlic, minced
- Olive oil, for sauteing
- 1/2 pound Hard Salami, sliced, chopped into bite-size pieces
- 1 small can Black Pitted Olives, drained
- 4 ounces Ricotta Salata, finely grated (about 1 + ½ cups)
- cup Parmesan Cheese, finely grated
- 1 Lemon, juiced
- Extra-Virgin Olive Oil, about 2 tablespoons, plus more for serving
- Sea salt and fresh Black pepper
- Fresh basil, chopped
Instructions
Drain and toss with butter and 2 tablespoons of Extra-Virgin Olive Oil.
Add garlic and saute until fragrant.
Add the frozen spinach and more oil if needed, saute until tender.
Add the salami and saute for 2 to 3 minutes until warm.
Add more Olive Oil if needed. Taste and season with salt and pepper.
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