Tomato, Olive, and Spinach Pasta

Tomato, Olive, and Spinach Pasta

To make this dish even healthier, use whole wheat or chickpea pasta.

Tomato, Olive, and Spinach Pasta

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Total Time 30 minutes
Servings 4


  • 8 ounces uncooked small shells
  • 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
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon fresh cracked black pepper
  • 10 kalamata olives, pitted and roughly chopped
  • 4 cups baby spinach
  • 1/4 cup torn basil leaves
  • 1/4 cup Parmesan cheese, grated


  • Bring a large saucepan of water to a boil. Add 1 Tablespoon of salt. Add pasta; cook 8 minutes or until al dente. Drain reserving 1/2 cup cooking liquid.
  • Heat a large skillet over medium heat. Add oil to pan. Add red pepper and garlic; sauté 30 seconds. Be careful not to burn the garlic. Add tomatoes, broth, 1/4 teaspoon Kosher 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 begin to wilt.
  • Divide pasta mixture evenly among 4 bowls; top with Parmesan cheese.
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