Bring a large pot of salted water to a boil. Add the whole wheat penne pasta and cook according to the package instructions until al dente. Drain the pasta and set aside.
In a large skillet, heat 2 tablespoons of Outer Banks Olive Oil Co. Tuscan Herb Olive Oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Add the halved cherry tomatoes, baby spinach, and sun-dried tomatoes to the skillet. Cook for about 3-5 minutes until the tomatoes soften and the spinach wilts.
Add the cooked pasta to the skillet, tossing to combine with the vegetables and garlic. Stir in the kalamata olives and fresh basil leaves. Season with salt and pepper to taste. If desired, add red pepper flakes for a bit of heat.
Sprinkle with grated Parmesan cheese. Drizzle a little more Tuscan Herb Olive Oil over the top for extra flavor. Serve immediately and enjoy!
Tips: Add Protein: For a protein boost, add grilled chicken breast or shrimp. Vegetable Variations: Feel free to add or substitute other vegetables like bell peppers, zucchini, or artichoke hearts. Cheese Substitute: For a dairy-free version, use nutritional yeast instead of Parmesan cheese.
