Pasta Primavera with Shrimp

Yield: 6 servings (serving size: about 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 329
  • Calories from fat: 23%
  • Fat: 8.5g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 1.2g
  • Protein: 25.6g
  • Carbohydrate: 36.9g
  • Fiber: 4.1g
  • Cholesterol: 131mg
  • Iron: 5.7mg
  • Sodium: 458mg
  • Calcium: 204mg

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

  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.
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