This Penne pasta with Kalamata olives, tomatoes, and goat cheese is a flavor-packed, nutrient-dense, meat-free meal – perfect for a mid-week meal and summery cookouts!
Quick 30 minute pasta dinner that I made with a lot of Kalamata olives from a giant jar from Costco, farmer’s market tomatoes and organic soft goat cheese that had to be used up ASAP (leftover from making kale blueberry salad). Then I added fresh garden basil and parsley, grown by me.
I also quickly sautéed tomatoes in a new crop of garlic my neighbor gave me, for added flavor. Grape tomatoes would be great too, I just didn’t have any.
I don’t wanna say this recipe is awesome because if it wasn’t I wouldn’t be posting it. Kalamata olives + pasta = match made in heaven, try it!
For pasta I used my favourite organic kamut penne which is smaller than regular penne. If you have Celiac or gluten sensitivity you can use gluten-free pasta. As always, a reminder to read the ingredients label as majority of gluten free products are not clean and contain many chemicals and additives.
More Healthy Meat-free Pasta Recipes
- Penne with broccoli
- Mushroom stroganoff
- Healthy mac and cheese
- Roasted cauliflower mac n’ cheese
- One-pot taco pasta
- Roasted red pepper lasagna
- Spaghetti with tomato sauce
Penne with Kalamata Olives, Tomatoes and Goat Cheese
- 12 oz whole wheat or kamut penne dry (use gluten free if necessary)
- 2 - 3 large garlic cloves crushed
- 1 tbsp coconut or avocado oil
- 2 large tomatoes sliced (grape tomatoes work too)
- Pinch of salt and ground black pepper
- 2 cups Kalamata olives pitted & cut in halves
- 1/4 cup parsley finely chopped
- 3 tbsp basil or mint I prefer, finely chopped
- 3 oz goat cheese crumbled
- Salt to taste if necessary
- 1/3 cup pine nuts optional but so good
- Cook pasta al dente as per package instructions. Drain and set aside.
- In the meanwhile, preheat large deep skillet on medium heat and swirl oil to coat.
- Add garlic along with tomatoes and cook for a few minutes, stirring occasionally. Sprinkle with a pinch of salt and ground black pepper to taste.
- Add olives, cooked pasta, parsley and basil (mint) to the skillet with tomatoes; stir to combine.
- Add goat cheese and pine nuts (if using); stir gently. Taste and adjust salt and pepper to taste if necessary. Serve warm.
Store: Refrigerate in a glass airtight container for up to 2 - 3 days.
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