A delightful pasta dish combining Mediterranean flavors with a healthy twist.
Heat the olive oil in a large skillet over medium heat.
Using extra virgin olive oil enhances the flavor of the dish.
Add the chopped onion to the skillet and sauté until translucent.
Stir frequently to prevent the onion from browning too much.
Stir in the sun-dried tomatoes and cook for 2 minutes.
Ensure the sun-dried tomatoes are well-drained if they are packed in oil.
Add the olives, spinach, and parsley to the skillet, cooking until the spinach wilts.
Add the spinach gradually if the skillet is full, as it will reduce in volume as it cooks.
Meanwhile, cook the penne pasta according to the package instructions. Drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency later if needed.
Combine the cooked pasta with the vegetable mixture in a serving bowl.
Toss gently to ensure the pasta is evenly coated with the mixture.
Sprinkle with toasted pine nuts and grated parmesan cheese before serving.
Serve immediately to enjoy the dish at its best temperature.
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