Recipe: Garlic and Shrimp Penne with Spinach and Cherry Tomatoes

Are you ready for a taste of the Italian shores? Tender shrimp are tossed with whole grain pasta, juicy-sweet cherry tomatoes, fresh spinach leaves, a splash of white wine, and buttery Parmesan cheese. Dive in to the tastes of summer in this light, bright dish that you can feel good about eating.

Prep time: 15 minutes
Cook time: 12 minutes
Makes 12 servings
Nutrition Facts (per serving): Calories: 191; Total Fat: 5 grams; Saturated Fat: 1 gram; Sodium: 105 mg; Carbohydrate: 25 grams; Fiber: 4 grams; Protein: 11 grams; Cholesterol: 58 mg

Ingredients:

• 12 ounces whole wheat penne pasta, cooked according to package directions
• 3 Tablespoons extra virgin olive oil
• 1 cup chopped onions
• 3 cloves garlic, chopped
• 2 Tablespoons white wine
• 1, 10 ounce package baby spinach leaves
• 1 cup cherry tomatoes, quartered
• 1 pound cooked shrimp, deveined and peeled
• Dash of salt
• 1/4th teaspoon ground black pepper
• ½ teaspoon crushed red pepper flakes
• 2 Tablespoons shredded parmesan cheese

Directions:

1. Heat a large nonstick skillet to medium high heat. Add oil, onions and garlic, heat until onions begin to soften, about 3 minutes. Add white wine, spinach and cherry tomatoes. Season with salt and pepper. Cook for an additional 5 minutes.

2. Stir in cooked shrimp and crushed red pepper flakes and sauté for 3 minutes.

3. Toss in pasta and parmesan cheese. Heat thoroughly.

Text by Jonathan Johnson. Image by Rachel Thompson.

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