Spinach, Peppers, and Cherry Tomatoes with Penne Rigate Recipe | Vegetarian Times Skip to main content

Spinach, Peppers, and Cherry Tomatoes with Penne Rigate

Fresh cherry tomatoes and spinach add bright color, flavor, and body to this Mediterranean-style dish.



Ingredient Line: 
2 ½ cups penne rigate pasta (6 oz.)
Ingredient Line: 
1 Tbs. olive oil
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2 cloves garlic, minced (2 tsp.)
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1 12-oz. jar roasted red peppers, rinsed, drained, patted dry, and sliced
Ingredient Line: 
10 oz. cherry tomatoes, halved (2 cups)
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4 cups packed baby spinach leaves (8 oz.)
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¼ cup chopped pitted kalamata olives
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1 Tbs. finely chopped fresh oregano
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1 ½ tsp. grated lemon zest
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¼ tsp. freshly ground black pepper


1. Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.

2. Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic, and cook 1 minute, stirring frequently, or until lightly browned.

3. Increase heat to high. Add roasted peppers, and cook 3 to 4 minutes, or until lightly browned, stirring occasionally.

4. Add tomatoes, spinach, olives, oregano, lemon zest, and pepper. Cook 4 to 6 minutes, or until tomatoes soften and spinach wilts, stirring frequently. Add pasta and reserved pasta-cooking water; cover, and cook 3 minutes more, or until heated through.

Nutrition Information: 

8 g
Total Fat: 
6 g
Saturated Fat: 
<1 g
46 g
0 mg
340 mg
7 g
4 g
Serves 4

Comments on this Recipe

Eating it right now....Good choice me :) Very easy, inexpensive, and tasty

This is a great recipe. I would add more spinach as it cooks down. And I added a squirt of lemon juice in addition to the zest.

A bit bland. Needed more garlic and really should say "season with salt to taste" at the end, otherwise there is only the bit of salt from the pasta cooking water.

Looks delicious and I'm going to make it tonight. It says only "6 oz&gt;" of pasta. That doesn't sound like enough to feed four people??

but whats the dressing in this pasta? no pesto, alferado, or tomato dressing??

After seeing the comment about "a bit bland", I tasted as I went along: an additional shake of salt, pepper, and also tossed in a little oregano and basil. The result was just what it needed, and I will definitely make this again!

Added a touch of vegan pesto and some extra pinenuts and this was SO good! Very flavoursome.

Will definitely make this again.

I made it &amp; the first night it was a bit bland. But after setting over night in the fridge, it was AWESOME! Love this recipe!

I also added fetta cheese and pumpkin, yummy

Amazing dish, nice warm taste. Next time (and there will be many more next times) I would add an extra cup or so of spinach for more greens.

I added red onions, which I julienned &amp; put in at the same time as the tomatoes. I also added extra minced garlic and about an extra cup of spinach as it cooked down. I agree that you should season with some salt to your taste at in the last couple minutes of cooking. I added a sprinkle of garlic infused rice vinegar (for some zing) and a splash of good olive oil and gave it a good toss before serving. It was a hit and the leftovers were yummy as a cold "salad" type dish. It will definitely be a repeat meal here!

I'd add some garlic and dried herbs certainly. This seems to be suggested for a simple supper, yet it has very little protein. I would use whole grain pasta, add some beans during cooking and sprinkle nuts and seeds on after cooking.

You have to tweak this a lil bit, I added more garlic, salt, pepper and topped with parmesan cheese. YUMMMMy

I would like to be a Vegetarian.

Quite nice with fresh, local cherry tomatoes.

Where's the protein?

Also works really nicely with canned diced tomatoes....add some cannelini beans for "where's the protein". DELISH!

Food looks very delicious

Try this

Not every dish has to have a fistful of protein. As a whole, Americans get too much protein as it is. Just saying.

Very useful thank you

i used gluten free pasta and it works well.. canned tomato is a good fix


Good, quick meal. I love it.

Looks good!