Tender shrimp, colorful spinach, tangy feta and salty olives make a Greek-inspired dinner light and refreshing.
cups uncooked bow-tie (farfalle) pasta (5 oz)
lb uncooked medium shrimp (thawed if frozen), peeled, deveined and tail shells removed
package (4 oz) crumbled feta cheese (about 1 cup)
cups lightly packed fresh spinach (about 3 oz), stems removed, torn into pieces
medium red bell pepper, chopped (1 cup)
tablespoons chopped fresh or 1 teaspoon dried basil leaves
cup sliced Kalamata olives or 1 can (2 1/4 oz) sliced ripe olives, drained
tablespoons olive or vegetable oil
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
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.
Stir 1/2 cup cheese and remaining ingredients except oil into cooked pasta and shrimp. Pour into baking dish; spread evenly.
Bake 10 to 15 minutes or until hot. Sprinkle with oil; toss. Top with remaining cheese.
Choose your favorite olive variety for this recipe.
A light fruity wine would complement this meal.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving (About 1 1/4 Cups)
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 4 1/2g,
- 4 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.