I’ve been a long-time subscriber to Cooking Light magazine and always enjoy finding new recipes. Recently I found one I had to make for dinner – Grape Tomato, Olive & Spinach Pasta!

I didn’t follow the recipe exactly as it was listed – but pretty close. Boiled some water for pasta – then sauteed veggies from the fridge. I started with mushrooms, cherry tomatoes and peppers.

Then I added kalamata olives and spinach – and just heated for a couple of minutes until the spinach wilted. The colors are so beautiful!

Finally – I served it over penne pasta. Healthy and delicious! How can you get any better?!

Grape Tomato, Olive, and Spinach Pasta

Ingredients

8 oz uncooked penne

2 tsp olive oil

1/4 tsp crushed red pepper

1 large clove garlic, thinly sliced

2 cups grape tomatoes, halved

1/2 cup organic vegetable broth

1/4 tsp kosher salt

1/4 tsp black pepper

10-20 kalamata olives, pitted

4 cups baby spinach

1/4 cup torn basil leaves

1/4 cup grated Parmesan cheese

Instructions

1. Bring a large saucepan of water to a boil. Add pasta, cook 8 minutes. 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; saute 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.

From CookingLight.com

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