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Pasta Primavera with Shrimp

Yield 6 servings (serving size: about 1 1/2 cups)

Ingredients

  • 3 cups uncooked cavatappi (spiral tube-shaped pasta) or other short tube-shaped pasta
  • 2 cups sugar snap peas, trimmed
  • 1 tablespoon olive oil
  • 1 pound medium shrimp, peeled and deveined
  • 1 tablespoon chopped fresh oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 garlic cloves, minced
  • 4 cups torn spinach
  • 1 1/2 cups cherry tomatoes, halved
  • 1 cup (4 ounces) crumbled feta cheese

Nutrition Information

  • calories 329
  • caloriesfromfat 23 %
  • fat 8.5 g
  • satfat 3.5 g
  • monofat 2.8 g
  • polyfat 1.2 g
  • protein 25.6 g
  • carbohydrate 36.9 g
  • fiber 4.1 g
  • cholesterol 131 mg
  • iron 5.7 mg
  • sodium 458 mg
  • calcium 204 mg

How to Make It

  1. Cook pasta in boiling water 6 minutes, omitting salt and fat. Add peas, and cook 2 minutes; drain. Heat oil in a medium nonstick skillet over medium-high heat. Add shrimp, oregano, salt, pepper, and garlic; sauté 3 minutes or until shrimp are done. Combine pasta mixture, shrimp mixture, and remaining ingredients in a large bowl; toss well.