|¼ cup||Chopped fresh Italian parsley|
|1 teaspoon||Lemon zest|
|1 clove||Garlic, finely minced|
|1 large bunch||Spinach, stems removed and coarsely chopped|
|1 cup||Mini penne|
|Extra virgin olive oil|
|½ cup||California Coast Naturals Pitted Lemon Green Olives, halved|
|Parmesan cheese, shredded|
Mix parsley, lemon peel and garlic in small bowl; set aside.
Bring large pot of salted water to boil. Add penne and cook just until tender, about 8 minutes.Drain and drizzle with a little olive oil
Steam spinach until just until tender but still bright green. Coarsely chop.
Combine pasta and spinach and olives. Season with salt and pepper.
Transfer to bowl. Drizzle with a little more olive oil. Sprinkle with parsley mixture and Parmesan.