Ingredients
1 3/4
cups uncooked multigrain penne pasta
2
cups fresh baby spinach leaves
8
jalapeño-stuffed green olives, sliced
2
oz thinly sliced prosciutto, chopped
2
tablespoons chopped fresh oregano leaves
1
tablespoon extra-virgin olive oil
1/3
cup crumbled reduced-fat feta cheese
Preparation
Cook pasta as directed on package, omitting salt and oil. Drain and rinse well with cold water; drain.
In large bowl, stir together spinach, olives, prosciutto, oregano and oil. Add pasta and cheese; toss well.
