Ingredients
Scale
- 8 oz short pasta (penne or fusilli)
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 cups low-sodium vegetable broth
- 1/2 cup Kalamata olives, pitted and sliced
- 2 cups fresh spinach
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
Instructions
- Prep your ingredients: chop garlic, halve cherry tomatoes, and wash spinach.
- Heat olive oil in a large pot over medium heat. Sauté minced garlic until fragrant, then add cherry tomatoes until they soften.
- Add short pasta and vegetable broth; stir well and bring to a boil. Reduce heat and simmer until pasta is al dente.
- Fold in Kalamata olives and fresh spinach until the spinach wilts.
- Remove from heat and sprinkle grated Parmesan cheese on top along with freshly chopped basil before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 350
- Sugar: 4g
- Sodium: 460mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg