Grape Tomato, Olive, And Spinach Pasta

• 8 ounces uncooked penne (about 2 cups)
• 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 (such as Swanson)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 10 kalamata olives, pitted and coarsely chopped
• 4 cups baby spinach
• 1/4 cup torn basil leaves
• 1 ounce Parmesan cheese, grated (about 1/4 cup)

1. Bring a large saucepan of water to a boil. Add pasta; cook 8 minutes or until al dente, omitting salt and fat. 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. Serve immediately.
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penne, olive oil, red pepper, garlic, grape tomatoes, vegetable broth, kosher salt, freshly ground black pepper, olives, baby spinach, torn basil, parmesan cheese

Taken from www.myrecipes.com/recipe/tomato-olive-spinach-pasta (may not work)