penne rosa with shrimp

Recipe

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
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Cook penne according to package directions,
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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.

Add in mushrooms,
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tomatoes, salt and pepper. Cook for 5 minutes, or until mushrooms begin to release their water.

Turn heat up to medium-high and add in shrimp. Cook for 1-2 minutes, or until shrimp are pink and opaque. Remove from heat, add in spinach
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and cover skillet. Let spinach wilt for 2 minutes.

Remove lid and place skillet back over low heat.
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Add the penne,
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Greek yogurt and pasta sauce.
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Stir until sauce is mixed well and all pasta and veggies are coated. Heat until just warmed through.
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Divide into pasta bowls and serve topped with Parmesan cheese.
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