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
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Steps
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.
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Choose your favorite olive variety for this recipe.
A light fruity wine would complement this meal.
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