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Spinach and Black Olive Linguine

When the temperature and humidity rise, this easy, breezy pasta with black olives and spinach is just the ticket to help you play it cool. —Debbie Verdini, Yardley, Pennsylvania
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    9 servings


  • 8 ounces linguine
  • 4 cups fresh baby spinach
  • 1-1/2 cups julienned roasted sweet red peppers
  • 4 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1 can (6 ounces) pitted ripe olives, drained
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


  • Cook linguine according to package directions. Meanwhile, in a large skillet over medium heat, cook the spinach, peppers and garlic in oil until spinach is wilted .
  • Drain linguine; toss with spinach mixture, olives, salt and pepper. Serve warm or at room temperature.

Spinach and Black Olive Linguine Tips

What can I add to this pasta dish?

Punch up the flavor in this dish by adding other Mediterranean ingredients such as fresh basil, oregano, sun-dried tomatoes, capers or a squeeze of lemon. You can also add toasted pine nuts or sliced almonds for some crunch, or top it with cooked chicken to make a protein-packed meal.

What else can I do with black olives?

Try marinating olives with shrimp and herbs for a healthy, satisfying appetizer.

What are other good summery pasta dishes?

Everybody loves a cool pasta salad on a hot summer day. For a pasta recipe that's meant to be eaten warm, try this Lemony Shrimp and Snow Pea Pasta.

Research contributed by Christine Rukavena, Taste of Home Book Editor.

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