Serve it with seafood.
By Stina
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Ingredients
- 8 oz penne rigate
- 3 Tbsp extra-virgin olive oil
- 2 large cloves garlic, minced
- 3 large plum tomatoes, chopped into 1/2-inch pieces
- 2 large yellow tomatoes, chopped into 1/2-inch pieces
- 1/2 cup dry white wine such as sauvignon blanc
- 1/2 cup finely chopped curly parsley, divided
- 1/3 cup slivered basil leaves
- 1 Tbsp grated lemon zest
- 1 tsp kosher salt
- 12 oz (about 21 large) peeled shrimp, cut into thirds
- 16 pitted kalamata olives
Details
Adapted from womenshealthmag.com
Preparation
Step 1
1. Cook penne rigate according to package directions.
2. Heat oil in a wok or large skillet. Add garlic and cook for 30 seconds (do not brown). Add tomatoes, wine, half the parsley, basil, lemon zest, and salt. Cook 3 minutes over high heat. Add shrimp and olives and cook until shrimp are pink, about 3 minutes.
3. Add pasta to the skillet and heat. Divide among 4 bowls. Garnish with remaining parsley.
Makes 4 servings. Per serving: 486 cal, 17 g fat (2 g sat), 50 g carbs, 803 mg sodium, 3 g fiber, 26
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