Pasta with sautéed cherry tomatoes and spinach
A quick and easy pasta dish featuring sautéed cherry tomatoes and spinach. The pasta and vegetables are combined with kalamata olives and parmesan creating a fresh, easy pasta dish.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 2 to 4 1x
- Category: Pasta
- Cuisine: Italian
Ingredients
Scale
- 8 oz of pasta – I used penne
- 1 veggie bouillon cube
- 10 oz of cherry tomatoes – chopped in half
- 10 oz of baby spinach – roughly chopped
- 3 cloves of garlic minced
- 2 tbs olive oil
- 12 kalamata olives – roughly chopped
- 1/2 cup of parmesan cheese – finely grated
- 8 twists of black pepper
- a pinch of salt
Instructions
- Bring a large pot of water to a boil. Add one bouillon cube.
- While the water is coming to a boil, prep and chop your cherry tomatoes and spinach. Mince garlic. Roughly chop olives and grate cheese.
- When water comes to a boil, add pasta and cook as per package instructions.
- While pasta is cooking, add 1 tbs of olive oil and garlic to a large sauté pan and cook for 30 seconds over medium high heat until briefly cooked – stirring the whole time so garlic doesn’t burn.
- Add chopped spinach to the sauté pan a bit at a time. As it cooks down, continue to add spinach until all spinach has been added to the pan. Once spinach has wilted down, remove spinach to a large bowl. There shouldn’t be a lot of water in the bottom of the pan, but if there is then strain it off.
- Add 1 tbs olive oil to the sauté pan, add 2 cloves minced garlic and cook briefly (30 seconds). Add cherry tomatoes, black pepper and a pinch of salt to the pan and cook for 3 minutes over medium high heat until tomatoes cook down and release their juices. Add cherry tomatoes to cooked spinach in the bowl.
- When pasta is done, strain and add to the bowl with cherry tomatoes and spinach. Add chopped olives and 2/3 of parmesan cheese. Toss to combine. Sprinkle remaining parmesan cheese over the top of the pasta and serve.