Grape Tomato, Olive, and Spinach Pasta
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:
- 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.
- 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.
- Divide pasta mixture evenly among 4 bowls; top with parmesan cheese.
- Serve immediately.
Thank you myrecipes.com for the recipe!
Photo Credit: Freepik.com
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