Penne With Spinach, Tomatoes and Olives

My favorite recipe category: few ingredients, outstanding results! Delightful, healthful, quick and easy to prepare. I strongly recommend that you use only kalamata olives in this recipe. Otherwise I used 9 ounces bagged spinach, 6 ounces pasta myself, but published the recipe as written. From a cookbook called "The Best in the World" by Physicians Committee for Responsible Medicine. This particular recipe came from Au Bar (renamed Je Me Souviens) in Palm Beach, Florida.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1  medium onion, chopped
• 1 (14 1/2ounce) can tomatoes, diced
• 1⁄2 cup kalamata olive, pitted, sliced
• 1  lb fresh spinach, coarsely chopped
• 1  tablespoon fresh parsley, chopped
• 8  ounces penne pasta
•  salt and pepper, to taste
• 1⁄4 cup parmesan cheese (optional)

Directions

1. Heat oil in large, non-stick skillet. Add onion and saute over medium heat for 3 minutes.
2. Add chopped tomatoes, bring to a boil and reduce heat. Cover and simmer to 20 minutes.
3. Add sliced olives, chopped spinach and parsley. Cook an additional 5 minutes.
4. Meanwhile, cook pasta according to package directions. Drain and transfer to a serving bowl. Add spinach mixture and toss gently. Add salt and pepper, to taste. Serve immediately with parmesan on the side.
5. For Vegan do not use the parmesan cheese.