- 1 lb. gemelli pasta you can also use fusilli or penne
- 3 tablespoon olive oil
- 1 onion finely chopped
- 3 cloves garlic finely chopped
- 2 cups cherry tomatoes
- 4 ½ cups vegetable broth
- 3 cups baby spinach
- ½ cup black olives
- ½ cup fresh basil chopped
In a large pot over medium-high heat, add the olive oil and onion and garlic. Sauté for 5 minutes.
Add the pasta, tomatoes, and the broth. Season with salt and pepper according to your taste.
Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced (about 10 to 12 minutes). Add more water if needed.
Once the pasta is cooked, add the spinach, black-olives, mix and reserve 5 minutes for the spinach to soften.
Garnish with fresh basil and serve immediately.
- This dish can be kept in the fridge for up to 3 days.
Calories: 354kcal | Carbohydrates: 11g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 1348mg | Potassium: 353mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3263IU | Vitamin C: 27mg | Calcium: 55mg | Iron: 1mg