Grape Tomato, Olive, and Spinach Pasta

Grape Tomato, Olive, and Spinach Pasta Recipe
Photo: Jason Wallis; Styling: Cindy Barr


We love small, sweet grape tomatoes in this quick meatless pasta dish, but you can sub cherry tomatoes or larger tomatoes that have been seeded and diced.


Serves 4 (serving size: 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 305
Fat 7.1 g
Satfat 2 g
Monofat 3.7 g
Polyfat 0.6 g
Protein 11.9 g
Carbohydrate 49.5 g
Fiber 4 g
Cholesterol 6 mg
Iron 3 mg
Sodium 458 mg
Calcium 123 mg


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.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Christine Burns Rudalevige,

Cooking Light

March 2014
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