Spinach Pasta with Olives, Basil, Garlic, and Lime

A quick and easy Spinach Pasta with Olives, Basil, Garlic and Lime that is so very perfect for a quick meatless meal.

Spinach Pasta with Olives, Basil, Garlic and Lime Recipe

This fresh and simple green-themed Spinach Pasta with Olives, Basil, Garlic and Lime dish couldn’t be easier to make. A few minutes is all that is needed to have this flavor-filled dish ready. I’ve thrown it together for lunch in no time. 

Lovely green fettuccine spinach pasta noodles were tossed with olive oil, olives, garlic, basil, a little butter, and lime zest, then finished off with a squeeze of bright lime juice for a simple, happy, light pasta dish. A little bit of chopping, and zesting, followed by some basic sautéeing is all that is required. Easy enough, right?

I’m thinking it would be mighty fine served as a chilled pasta too. Mighty fine, indeed. Make it ahead a day or two, chill it and have a tasty meal to pack and take for lunch.

Spinach Pasta with Olives, Basil, Garlic and Lime Spinach Pasta with Olives, Basil, Garlic and Lime Recipe Spinach Pasta with Lime Recipe Spinach Pasta with Olives, Basil, Garlic and Lime

Here’s a tasty tip: If you’re a big olive fan, you may want to go ahead and double the amount in the recipe. I’ve had a hankering for olives lately and this dish can definitely handle more if olives are your thing.

Spinach Pasta with Olives, Basil, Garlic and Lime

Pasta on the brain? Check out these other delicious pasta recipes:

Mushroom Florentine Pasta Recipe

Shrimp Pasta with Cilantro Pesto Recipe

Creamy Pesto Pasta Recipe

Turkey Tetrazzini Recipe

5.0 from 2 reviews
Spinach Pasta with Olives, Basil, Garlic, and Lime
 
A simple pasta perfect for a light lunch.
Author:
Recipe type: Main
Ingredients
  • 8 ounces spinach fettuccine pasta (or preferred pasta)
  • 1 tablespoon olive oil
  • 1.5 ounces ( about ⅓ cup) green pitted olives, rough chopped
  • 1 clove garlic, minced
  • 1 tablespoon butter
  • ⅓ cup basil leaves loosely packed, rough chopped
  • zest from 1 lime (about ½ tsp)
  • 2 pinches pepper
  • juice of ⅓ of a lime
  • salt and pepper to taste
  • grated parmesan, optional
Instructions
  1. Cook pasta according to package instructions.
  2. Add olive oil to a skillet. Heat over medium until oil begins to ripple.
  3. Reduce heat to medium low. Add olives and garlic. Cook for about 3 minutes.
  4. Add butter, basil, lime zest, and pepper. Stir together and cook for about 2 minutes.
  5. Add drained pasta. Squeeze ⅓ lime over pasta. Toss all together.
  6. Salt and pepper to taste.
  7. Top with grated parmesan, if desired.
  8. Enjoy!

Updated 2/22/15. Originally published 3/18/13.

Comments

  1. 3

    says

    I love every single thing about this… especially the lime zest (I put zest in everything). Wish my husband wasn’t such a pain and would like cooked olives (he’s weird about certain things and that’s one of them. LAME!)

  2. 16

    Jamie @ Cookin' with Moxie says

    Green reminds me of Spring and this looks like a great Spring dinner. I’ll have to try it once the snow stops falling here in New England!

  3. 22

    says

    Amy….it’s like you are in my head. I can think of nothing better than pasta with green olives and garlic. I never would have thought to add lime! Totally making this and SOON!

  4. 26

    says

    As you might imagine from my blog name I use zest a *lot*, but I think I’ve only ever used lemon zest on pasta. Now I’m asking myself why, and keen to try lime too!

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