Plated grape tomato pasta

Photo Credit: https://www.freepik.com/free-photo/penne-pasta-tomato-sauce-with-chicken-tomatoes-wooden-table_7677638.htm#page=1&query=penne%20pasta%20with%20tomato%20sauce%20plate&position=5

It’s not like regular pasta salad – It’s cool pasta salad! This meatless pasta makes the perfect backyard barbeque addition.

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)

Preparation:

  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; saute 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.
  3. Divide pasta mixture evenly among 4 bowls; top with parmesan cheese.
  4. Serve immediately.

Thank you myrecipes.com for the recipe!

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