12 ounces whole wheat penne
1 tablespoon olive oil
4 cloves garlic, minced
1 pinch crushed red pepper flakes
8 ounces button mushrooms, sliced
2 medium tomatoes (about 1/2 lb.) chopped
Salt and pepper, to taste
4 cups fresh spinach
10 ounces medium raw shrimp, peeled and deveined
1/2 cup marinara sauce (I of course made my own)
1/3 cup 0% plain Greek yogurt
1/4 cup grated parmesan cheese
omitting salt and fat. Drain and set aside.
In a large skillet with a lid, heat olive oil over medium-low heat. Add in garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften.
tomatoes, salt and pepper. Cook for 5 minutes, or until mushrooms begin to release their water.
and cover skillet. Let spinach wilt for 2 minutes.