| 8 | oz uncooked multigrain angel hair (capellini) pasta or spaghetti |
| 4 | cups fresh baby spinach leaves |
| 1 1/2 | cups halved cherry tomatoes |
| 3 | teaspoons olive oil |
| 1 | medium onion, finely chopped (1/2 cup) |
| 1 1/2 | lb fresh medium shrimp, peeled, deveined and tail shells removed |
| 3 | cloves garlic, finely chopped |
| 1/4 | teaspoon crushed red pepper flakes |
| 1/2 | cup dry white wine or Progresso® reduced-sodium chicken broth (from 32-oz carton) |
| 1/4 | cup Progresso® reduced-sodium chicken broth (from 32-oz carton) |
| 1/4 | teaspoon salt |
| 1/8 | teaspoon pepper |
| 3 | tablespoons chopped fresh parsley |
| 2 | tablespoons butter |
| 1. | In 5-quart saucepan or Dutch oven, cook pasta as directed on package. Drain; return to saucepan. Stir in spinach, tomatoes and 2 teaspoons of the oil. Cover to keep warm. |
| 2. | While pasta is cooking, in 12-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Add onion; cook and stir 1 minute. Add shrimp, garlic and pepper flakes; cook and stir 2 minutes. |
| 3. | Stir in wine, broth, salt and pepper; cook 2 minutes or until shrimp are pink and firm. Remove from heat; stir in parsley and butter until butter is melted. Add shrimp mixture to pasta mixture in saucepan; toss to mix. |
| No change. |
|
| Eat Better America Test Kitchens replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals. |
Nutrition Information:
300 ( 80); 9g ( 3 1/2g, 0g); 170mg; 370mg; 30g ( 4g, 3g); 25g 50%; 15%; 8%; 30% 2 ; 0 ; 0 ; 2 1/2 2