Tomato, Olive & Spinach Pasta

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  • 8 ounces uncooked penne
  • 2 teaspoons olive oil
  • ¼ teaspoon crushed red pepper
  • 1 large garlic clove thinly sliced
  • 2 cups grape tomatoes halved
  • ½ cup vegetable broth
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 10 kalamata olives, pitted and coarsely chopped
  • 4 cups baby spinach
  • ¼ cup torn basil leaves
  • 1-ounce Parmesan cheese grated


  1. Bring a large saucepan of water to a boil. Add pasta; cook 8 minutes or until al dente. Drain in a colander over a bowl, reserving ½ 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 ½ cup reserved cooking liquid to pan; simmer 2 minutes. Stir in spinach and basil; cook 2 minutes or until greens wilt.
  3. Top with Parmesan cheese.


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