Ironic how things sometimes turn out: I am writing up this delicious pasta dinner recipe from last week, but am now currently on a liquids-only “diet” getting ready for another colonoscopy. This is torture!
Suffice it to say, this meal is simple to make and very satisfying – pretty much fulfills my main two criteria for posting for all of you to enjoy. And yes, it’s also another Chez Glenn creation.
Directions:
In salted water cook 1/2 box Penne pasta al dente, drain and set aside.
Sauté in saucepan on medium heat the following:
- 1 Tbsp EVOO
- 2 medium zucchini, cut lengthwise twice, then chopped into 1/2 inch quarter sections
- 1 red bell pepper, sliced into thin strips
- 10-12 castelvetrano olives from a jar (cut to remove pits)
- 3/4 cup raw pecan halves, crushed into large chunks
After about 6-8 minutes mix in 5-6 large handfuls of baby spinach leaves. Continue stirring and sautéing for another 3-4 minutes.
Add pasta to pan and mix thoroughly. Add red pepper flakes and salt to taste.
Plate and dust with grated Parmigiano Reggiano cheese.
Enjoy – when you are not doing a colonoscopy prep!
