Rating: 4.5 stars
26 Ratings
  • 5 star values: 14
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

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.

Recipe by Cooking Light March 2014

Gallery

Credit: Jason Wallis; Styling: Cindy Barr

Recipe Summary test

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Chef'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.

Nutrition Facts

305 calories; fat 7.1g; saturated fat 2g; mono fat 3.7g; poly fat 0.6g; protein 11.9g; carbohydrates 49.5g; fiber 4g; cholesterol 6mg; iron 3mg; sodium 458mg; calcium 123mg.
Advertisement