Lemon Pepper Fettuccine with Spinach, Olives and Pinenuts


10 oz. Pasta Sonoma Lemon Pepper Fettuccine
3 Tbs. olive oil
3 cups spinach leaves, washed
¼ cup black olives, Kalamata or Nicoise, pitted
¼ cup pinenuts, toasted
1 tsp. garlic, minced
1/4 cup roasted red pepper, cut into strips
2 Tbs. fresh basil, chopped
4 oz. feta cheese, crumbled
Salt and pepper to taste


Serves 3-4

Heat olive oil in a large sauté pan over high heat, add all ingredients and sauté quickly together for 3-5 minutes. Cook pasta according to cooking instructions. Drain and toss with the spinach mixture and season to taste with salt and pepper.