- 8 oz uncooked pasta
- 2 tsp olive oil
- 1/4 tsp of crushed red pepper
- 1 large garlic clove, thinly sliced
- 2 cups of grape tomatoes, halved
- 1/2 cup of organic vegetable broth
- 1/4 tsp of salt
- 1/4 tsp of pepper
- 10 olives
- 4 cups spinach
- 1/4 cup basil
- 1 oz parmesan cheese
Boil water in a sauce pan and add the pasta; cook 8 minutes or until al dente, omitting salt and fat.
Drain in a strainer/colander over a bowl, reserving 1/2 cup cooking liquid.
Heat a large skillet over medium heat and add oil to pan. Swirl to coat.
Add red pepper and garlic and sauté for 30 seconds. Add tomatoes, broth, salt, black pepper, and olives and cook it for about 6 minutes or until tomatoes begin to break down, stirring occasionally.
Add pasta and 1/2 cup reserved cooking liquid to pan and let it simmer 2 minutes.
Stir in spinach and basil and cook for 2 minutes or until greens wilt.
Divide pasta mixture evenly among 4 bowls and sprinkle some Parmesan cheese on top.