1 lb. Pasta, such as orecchiette, gemelli, penne
1/4 cup olive oil
1/4 cup canola oil
4 cloves garlic, minced
1 tsp. Salt
1 tsp. Coarse black pepper
1 lb. Bag fresh spinach leaves, coarsely chopped
1 cup fresh basil leaves, coarsely chopped
1/2 cup pitted kalamata olives
12 roma tomatoes, cut into 1″ pieces
Optional Ingredients
1 cup feta cheese, crumbled
2 cups grilled chicken breasts, diced or
1 lb. Medium peeled and deveined cooked shrimp
In boiling salted water, cook pasta until “al dente”. While pasta is cooking, combine the chopped olive oil, canola oil, garlic, salt, pepper, spinach, basil, olives and chopped tomatoes. Mix well and add drained and cooked pasta. Taste for seasoning. Add optional ingredients, if desired. Serves 8-10
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