Mediterranean Pasta with Shrimp

 

2 1/2

cups uncooked bow-tie (farfalle) pasta (5 oz)

1

lb uncooked medium shrimp (thawed if frozen), peeled, deveined and tail shells removed

1

package (4 oz) crumbled feta cheese (about 1 cup)

3

cups lightly packed fresh spinach (about 3 oz), stems removed, torn into pieces

1

medium red bell pepper, chopped (1 cup)

2

tablespoons chopped fresh or 1 teaspoon dried basil leaves

1/2

teaspoon salt

1/3

cup sliced Kalamata olives or 1 can (2 1/4 oz) sliced ripe olives, drained

2

tablespoons olive or vegetable oil

• 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• 2 In 4-quart saucepan or Dutch oven, cook pasta as directed on package, adding shrimp during last 2 minutes of cook time. Cook until pasta is tender and shrimp are pink. Drain; return to saucepan.
• 3 Stir 1/2 cup cheese and remaining ingredients except oil into cooked pasta and shrimp. Pour into baking dish; spread evenly.
• 4 Bake 10 to 15 minutes or until hot. Sprinkle with oil; toss. Top with remaining cheese.