Pasta With Grape Tomatoes, Olives and Spinach
Grape tomatoes, spinach and olives give a fresh, Mediterranean flavour to this quick and easy meatless pasta. Top with shaved Parmigiano Reggiano or just a good drizzle of olive oil and a sprinkle of sea salt will do!
Ingredients
2 cups uncooked penne
2 tablespoons extra virgin olive oil
2 cloves chopped garlic
2 cups grape tomatoes, halved
4 cups baby spinach
½ cup pitted and chopped kalamata olives
½ cup organic vegetable broth
¼ cup basil leaves to garnish
Salt and pepper to taste (about ¼ teaspoon each)
Directions
Cook pasta and drain, reserving ½ cup cooking liquid.
Heat a large skillet over medium heat. Add oil, then garlic, tomatoes, broth, salt, pepper and olives.
Cook, stirring occasionally, until tomatoes start to break down (about 5 minutes).
Add pasta and ½ cup reserved cooking liquid to pan. Simmer 2 minutes.
Stir in spinach. Cook 2 minutes or until spinach starts to wilt.
Serve topped with torn basil leaves and grated Parmesan cheese (optional)
