Mediterranean Pasta with Shrimp

Tender shrimp, colorful spinach, tangy feta and salty olives make a Greek-inspired dinner light and refreshing.

  • Prep Time 20 min
  • Total Time 35 min
  • Servings 5

Ingredients

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.

Expert Tips

Choose your favorite olive variety for this recipe.

A light fruity wine would complement this meal.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (About 1 1/4 Cups)
Calories
340
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
0g
0%
),
Cholesterol
150mg
150%;
Sodium
860mg
860%;
Total Carbohydrate
33g
33%
(Dietary Fiber
3g
3%
  Sugars
2g
2%
),
Protein
23g
23%
;
% Daily Value*:
Vitamin A
60%;
Vitamin C
45%;
Calcium
15%;
Iron
25%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.