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!
Add this to your rotation alongside pasta with zucchini and tomatoes, healthy pesto pasta with broccoli, or a healthy veggie pasta salad!
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 mean pasta and tomatoes are delicious together; Like this tomato pasta salad, Italian pasta salad, and chicken wholewheat spaghetti.
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
You can also browse through my entire collection of pasta recipes or this list of healthy vegetarian recipes!
Penne with Kalamata Olives, Tomatoes and Goat Cheese
Ingredients
- 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
Instructions
- 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.
Nutrition
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Hi, I am Olena.
A mom to 2 boys, a wife to Alex, and soon-to-be Certified Nutrition Coach and Cornell University Healthy Living program graduate. Welcome to our easy healthy recipes blog! I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.
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