Pasta Puttanesca with Spinach

12 35 391
Ingredients Minutes Calories
Prep Cook Servings
15 min 20 min 4
Pasta Puttanesca with Spinach
Health Rating


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 391
Calories from fat 44
Calories from saturated fat 6.0
Total Fat 4.9 g
Saturated Fat 0.7 g
Trans Fat 0
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 1.4 g
Cholesterol 3.4 mg
Sodium 1746 mg
Potassium 1505 mg
Total Carbohydrate 72 g
Dietary Fiber 9.6 g
Sugars 14.1 g
Protein 14.3 g

Dietary servings

Per Portion

Grain 2.2
Vegetables 2.8

Energy sources