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Grape Tomato, Olive, and Spinach Pasta

Photo: Jason Wallis; Styling: Cindy Barr

 

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

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)

Nutrition 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

How to Make It

  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.

Cook's Notes

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 www.choosemyplate.gov.