Here's a recipe for you that is quick, vegetarian, and low fat. I love quick meals like this! Baseball season has started here and our weeknights are so crazy busy that dishes like this are lifesavers. Monday nights are piano practice, Tuesdays we have dance for the girls and a baseball game for Ethan, Wednesdays are baseball practice and cub scouts, and Thursdays we have another baseball game. By Friday we just want to do nothing!
I used regular penne in this but if you want to make it even lower in calories you could easily substitute whole wheat pasta. This was very filling and kid-friendly too!
TOMATO AND OLIVE PENNE
Salt and pepper
1 pound penne, or other short pasta
1/4 cup olive oil
2 cloves garlic, thinly sliced
2 cups cherry or grape tomatoes, halved or quartered
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper (optional)
1/4 cup Kalamata olives, pitted and sliced
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for serving
1. In a large pot of boiling salted water, cook penne according to package instructions until al dente, about 13 minutes. Drain.
2. Meanwhile, in a large skillet, heat olive oil over medium heat. Add garlic, and cook, stirring, until just golden, about 1 minute. Add cherry tomatoes, oregano, crushed red pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to low, and cook, stirring, until tomato juices run, about 3 minutes.
3. Add penne, olives, parsley, and 1/4 cup Parmesan to the skillet and toss to combine. Serve with more cheese if desired.