Grape Tomato, Olive, and Spinach Pasta

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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) 

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.