Shrimp and Spinach Pasta Toss
- Yield: 8 servings
Try kale too, instead of spinach. Shrimp are high in omega 3; a polyunsaturated fatty acid found primarily in certain seafood.
Ingredients
- 2tablespoons olive oil
- 2pounds shrimp, peeled and deveined
- 1/4cup chopped green onions
- -- Salt and pepper to taste
- 2cups fresh spinach leaves, washed and stemmed
- 1-- (16-ounce) package penne pasta
- 1cup finely chopped tomatoes
- 3tablespoons pine nuts, toasted
Instructions
- In a large skillet, heat olive oil until hot. Add shrimp and green onions. Saute until shrimp are pink, about 5 minutes. Salt and pepper to taste. Add spinach leaves and cook only until spinach is wilted. Cook pasta according to package directions, omitting any oil and salt; drain. Pour shrimp mixture over the pasta. Toss with tomatoes and pine nuts.
Nutritional Info *per serving
- Calories 387
- Fat 8g
- Saturated Fat 1g
- Cholesterol 173mg
- Sodium 186mg
- Carbohydrate 46g
- Fiber 2g
- Protein 32g
