Pasta with sautéed cherry tomatoes and spinach

A quick and easy pasta dish featuring sautéed cherry tomatoes and spinach tossed with kalamata olives and parmesan cheese.

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
½ cup of parmesan cheese – finely grated
8 twists of black pepper
a pinch of salt

View the full recipe at Green Valley Kitchen →