Penne with Fresh Spinach, Tomatoes, and Olives

1 tablespoon olive oil
1 medium onion, chopped
2 14.5-ounce cans chopped tomatoes
1/2 cup kalamata olives, pitted and sliced
10 ounces fresh spinach, coarsely chopped
1 tablespoon chopped fresh parsley
8 ounces penne pasta (yields about 4 cups cooked)
1/4 cup vegan parmesan cheese or nutritional yeast (optional)

Heat the oil in a large, nonstick skillet. Add the onion and sauté over medium heat for 3 minutes. Add the chopped tomatoes. Bring to a boil and then reduce heat, cover, and simmer for 20 minutes. Add the sliced olives, chopped spinach, and parsley. Cook an additional 5 minutes. Meanwhile, cook the pasta according to the package directions, omitting any fat or salt. Drain and transfer to a serving bowl. Add the spinach mixture and toss gently. Serve immediately. Sprinkle vegan parmesan or nutritional yeast over top if desired.

Makes 4 servings.
Per serving: 338 calories, 12 g protein, 6.7 g fat, 514 mg sodium, 0 mg cholesterol.

Recipe from The Survivor's Handbook: Eating Right for Cancer Survival, by Neal D. Barnard, M.D. 

The Cancer Project News, Winter 2006

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