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;
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 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.
Originally Submitted
7/4/2014
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