As someone who is celiac, lactose intolerant and allergic to almonds, it is so important that all my easy weeknight dinner recipes cater to people with multiple dietary restrictions and food allergies! Eating with allergies shouldn’t have to be difficult and I’m here to help you navagate it!
This Green Olive Pasta Recipe is the perfect busy weeknight meal for olive lovers! It is a simple pasta dish with plenty of tapenade, feta, spinach and tuna. This simple meal is sure to please the whole family, even the picky eaters, just like my Gluten free creamy vegetarian Pasta! This green olive pasta is made with pasta or gluten free pasta, green olives or green olive tapenade, feta, spinach and tuna.
This easy weeknight pasta recipe is gluten free, dairy free, nut free and is able to be made low fat and low carb.
why you’ll love this recipe
- Minimal Ingredients & Simplicity: It requires only 4 base ingredients (pasta, briny olives, tuna, spinach) and a few seasonings, minimizing prep and shopping time.
- Time saving hack: Use leftover pasta from the night before!
- Add any toppings you want: You can add lemon zest, lemon juice, black pepper, red peppers, for a bit of a kick parmesan cheese or even tomato sauce!
- One-Pan Wonder: The cooked pasta and toppings are combined in one large skillet, reducing post-dinner dishwashing significantly.
- Speedy Preparation: Cooking pasta typically takes 8-12 minutes. While it cooks, combine other ingredients – the entire recipe comes together within 15 minutes.
- Weeknight Hero & Meal Prep Friendly: Its simplicity and quickness make it perfect for busy evenings. Double or triple the recipe for meal prep, storing portions in airtight containers for grab-and-go lunches or quick dinners.
- Low-Fat Options: Choosing tuna packed in water and using minimal added oil creates a naturally low-fat dish.
ingredients & substitutions
Pasta: Choose any gluten-free kind you like (penne, fusilli, rotini). Cook in salted water on medium heat for the most flavor. I love trader joes brown rice pasta or banza pasta the best.
green olive tapenade: This is a spread made with olives, capers, and oil. Look for one you like, or make your own cup of olive tapenade in a food processor with black olives, green olives or castelvetrano olives, fresh parsley, as much garlic as you want, basil leaves, lemon zest and a bit of olive oil!
Tuna: Canned tuna in water is best for a low-fat option. You can use tuna packed in oil if you prefer, but drain the oil first. Flake the tuna before adding it.
Spinach: Fresh spinach adds vitamins and wilts easily in the hot pasta. Frozen spinach, thawed and squeezed dry, works too.
taste & texture
The pasta al dente offers a satisfying bite and is not mushy in texture. Olive tapenade brings briny, salty flavor, balanced by tuna’s richness. The tuna bring a salty taste with added protein for a meaty texture. Feta offers a creamy cheese texture. Spinach adds a leafy texture and freshness. The Olive tapenade lightly coats the pasta in olives and oil.
directions
Step 1
Cook the pasta: Add the pasta to large pot of boiling salted water and cook according to package instructions until al dente. Drain the large pot of water and set aside the pasta.
Step 2
Prepare the sauce: While the pasta cooks, combine the olive tapenade, flaked tuna, feta and chopped spinach in a small pan. Stir until well combined.
Step 3
Transfer pasta to the small skillet with the toppings.
Step 4
Warm ingredients together for 1-2 minutes. Add salt and black pepper to taste cooking for another 2-3 minutes on low heat. Option to add an extra virgin olive oil drizzle on top.
expert tips & tricks
- Use a flavorful olive tapenade with ingredients like capers, anchovies, or garlic for added depth.
- Add a squeeze of fresh lemon juice to brighten the flavors.
- For a vegetarian option, omit the tuna and add another cup of chopped spinach or other vegetables like roasted red peppers or sun-dried tomatoes.
- Get creative with your garnish scuch as fresh herbs or kalamata olives.
- Serve this pasta recipe with golden brown toasted crusty bread or gluten free bread.
- Option to serve with extra drizzles of olive oil, gluten free crispy breadcrumbs or a squeeze of lemon.
- For a fun twist I love to serve with homemade pasta and side dishes of garlic bread. Make sure its gluten free for the gluten free recipe.
how to make this lower carb
For a low-carb Green Olive Pasta Recipe, swap the pasta for a veggie noodle option like spiralized zucchini or hearts of palm.
how to make this low fat or healthier
To keep the Green Olive Pasta low-fat, choose tuna packed in water when shopping at the grocery store. Opt for a tapenade with only a little olive oil.
how to make this vegan
For vegan or vegetarian pasta recipes, ditch the tuna and double the chopped spinach or add another hearty vegetable like roasted lentils or crumbled tempeh.
how to serve, store and meal prep
Serve your Green Olive Pasta Recipe hot for the freshest experience. You can also serve it cold for a pasta salad.
Leftovers of this easy recipe store well in the fridge for up to 3 days in airtight containers. To freeze, portion it out into separate containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
When reheating, the best way is to use a large pan over medium-high heat, adding a splash of water or olive oil to prevent drying. Alternatively, pop individual portions in the microwave on medium power, stirring halfway through, until warmed through.
For meal prep, I like to divide cooked pasta into single-serving containers. Then, I store them in the fridge for grab-and-go lunches or quick dinners.
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If you make this recipe and enjoyed it, I would really appreciate a review! You can find me on Instagram, Facebook, Tik Tok and Pinterest. Join my exclusive weeknight meal plan group for 5 weekly 30-minute dinner recipes plus a weekly grocery shopping list. I would love for you to follow along!
Green Olive Pasta Recipe (gluten free, dairy free option)
Ingredients
- 8 oz gluten-free pasta penne, fusilli, rotini
- 1/2 cup olive tapenade
- 5 oz tuna in water (canned) drained and flaked
- 2 cups fresh spinach chopped
- 1/4 cup fat free feta or dairy free sub
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and reserve 1/2 cup of the pasta water.
- Prepare the sauce: While the pasta cooks, combine the olive tapenade, flaked tuna, and chopped spinach in a large skillet. Stir until well combined.
- Combine and finish: Add the drained pasta to the skillet. Warm ingredients together for 3-5 minutes.
- Top with feta, salt and pepper to taste.
- Serve and enjoy.
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