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Grape Tomato, Olive, and Spinach Pasta

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Nutritional Information
Amount per serving
Calories: 305
Fat: 7.1g
Saturated fat: 2g
Monounsaturated fat: 3.7g
Polyunsaturated fat: 0.6g
Protein: 11.9g
Carbohydrate: 49.5g
Fiber: 4g
Cholesterol: 6mg
Iron: 3mg
Sodium: 458mg
Calcium: 123mg

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Rate this recipe 4.6/5 (19 Votes)

Ingredients

  • 8 ounces uncooked penne (about 2 cups)
  • 2 teaspoons olive oil
  • 1/4 teaspoon crushed red pepper
  • 1 large garlic clove, thinly sliced
  • 2 cups grape tomatoes, halved
  • 1/2 cup organic vegetable broth (such as Swanson)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 10 kalamata olives, pitted and coarsely chopped
  • 4 cups baby spinach
  • 1/4 cup torn basil leaves
  • 1 ounce Parmesan cheese, grated (about 1/4 cup)

Details

Adapted from myrecipes.com

Preparation

Step 1

1. Bring a large saucepan of water to a boil. Add pasta; cook 8 minutes or until al dente, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
2. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add red pepper and garlic; sauté 30 seconds. Add tomatoes, broth, salt, black pepper, and olives; cook 6 minutes or until tomatoes begin to break down, stirring occasionally. Add pasta and 1/2 cup reserved cooking liquid to pan; simmer 2 minutes. Stir in spinach and basil; cook 2 minutes or until greens wilt. Divide pasta mixture evenly among 4 bowls; top with Parmesan cheese. Serve immediately.

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