Pasta Puttanesca with Spinach

12 35 353
Ingredients Minutes Calories
Prep Cook Servings
15 min 20 min 4
Pasta Puttanesca with Spinach
Health Highlights


227 gm Pasta, Vermicelli, dry
1/4 cup Water
1/2 medium Red onion (chopped)
3 clove(s) Garlic (sliced)
1/2 cup Sun-dried tomatoes (either jarred in oil or dried and soaked in warm water for about 15 minutes)
1/3 cup Kalamata olives
4 cup Baby spinach
1/3 cup Parsley, fresh
1/2 can (48oz) Marinara pasta sauce
1 can(s) (16 oz) Diced tomatoes, canned
1 tsp Salt
1 tsp Black pepper


Bring a large pot of water to boil, add pasta and cook according to the directions on the package.

While the pasta is cooking, heat a large skillet and sauté the onion in water until translucent and water has evaporated.

Add sun-dried tomatoes, olives, spinach, marinara sauce and diced tomatoes.

Add parsley and sliced garlic and stir to combine.

Cook until the spinach is wilted.

Add the cooked pasta to the pan, carefully tossing to combine​.

Nutrition Facts

Per Portion

Calories 353
Calories from fat 47
Calories from saturated fat 6.0
Total Fat 5.2 g
Saturated Fat 0.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 1.4 g
Cholesterol 3.4 mg
Sodium 1603 mg
Potassium 1392 mg
Total Carbohydrate 68 g
Dietary Fiber 9.7 g
Sugars 14.1 g
Protein 13.3 g

Dietary servings

Per Portion

Grain 2.2
Vegetables 2.8

Energy sources


Meal Type(s)