Pasta Primavera with Shrimp

recipe

Yield:

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

Recipe from

Nutritional 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

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

Preparation

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.

Note:

April 2000
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