this is a good dish but definitely needs some added flavor. I cubed a couple chicken breast and cooked with extra garlic.
Grape Tomato, Olive, and Spinach Pasta
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.
More From Cooking Light
- Calories: 305
- Fat: 7.1g
- Saturated fat: 2g
- Monounsaturated fat: 3.7g
- Polyunsaturated fat: 0.6g
- Protein: 11.9g
- Carbohydrate: 49.5g
- Fiber: 4g
- Cholesterol: 6mg
- Iron: 3mg
- Sodium: 458mg
- Calcium: 123mg
- 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.
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