- 1 box Tolerant Green Lentil Penne
- 2 tablespoons avocado oil
- 2 garlic cloves, crushed
- ½ organic baby spinach, chopped
- 1 oz sun-dried tomatoes
- 1 oz black olives, sliced
- Salt and pepper to taste
- Garnish with parsley
- Cook Tolerant Green Lentil Penne according to the package directions. Set aside.
- Add avocado oil, crushed garlic, and baby spinach to a medium pan and cook until wilted over medium heat. Add sun-dried tomatoes and olives and remove from heat.
- Mix all ingredients together.
- Serve warm and garnish with parsley.