When Hubby and I were first dating, this sauce was one of the only things he cooked.  At that point, he hadn’t done much cooking, yet somehow everything he made was incredible.  This included.  So not only is this a super tasty recipe, it is one I love just because it reminds me of those early days of our relationship.

It’s funny to me what a natural he is in the kitchen.  It took me many years of setting toast on fire (which really happened when I was cooking for an ex’s parents once – made me seem like I totally had things under control) or shattering pyrex dishes on the stovetop (in case you are ever wondering, those can go in the oven, but shatter in a loud and terrifying way if you try to cook in them on the stovetop) to get to a point where I could actually cook dinner efficiently without catastrophic fail.

Tomato Green Olive Lemon Pasta 2

I am not ashamed to admit I didn’t start out great at cooking.  For me, baking was always natural but over time I have developed a deep love for simple, healthy cooking (and funnily I often fail at healthy baking).

So part of my love for this dish is because of nostalgia, but it is also super delicious and I think you will love it too! :)

Health highlight of tomatoes: Tomatoes are also full of antioxidants that have been shown to prevent certain types of cancer (specifically lung and prostate) promote heart health, and may be helpful in supporting bone health.  One of these antioxidants is lycopene, which has been linked to higher functionality with age, as well as increases your skins natural SPF!  Cooking tomatoes makes the lycopene more bioavailable in the body, so canned tomato products have been shown to have high levels of this antioxidant!!



Tomato, Lemon and Green Olive Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1 – 24 oz can Tomato Sauce
  • 2 Lemons – juiced
  • 1 teaspoon dried Basil (or ¼ cup fresh)
  • ½ Lemon zested
  • ½ cup Green Olives
  • ¼ teaspoon Red Pepper Flakes
  • 1 cup fresh Spinach (chopped then measured)
  • 1 package Pasta (I use gluten free)
  • 4 ounces Mozzarella Cheese
  1. In a small pot add the tomato sauce, lemon juice, basil, lemon zest, green olives, red pepper flakes, and spinach. Bring to a boil
  2. Boil the pasta until 1 minute under al dente
  3. Drain the pasta and add it to the sauce
  4. Boil 1 additional minute
  5. Stir in the cheese last and serve!!


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