Pasta Fresca

If you’re beginning with raw shrimp (like I did), just cook them in the skillet first (with the garlic) before adding in the veggies and pasta.

Pasta Fresca
Pasta Fresca

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Saute Ingredients:

  • 12

    oz. pasta (mostaccoli or farfalle)

  • 2

    tsp. extra virgin olive oil

  • 4

    cloves garlic (either fresh or roasted), minced

  • 3-4

    roma tomatoes, diced

  • half a red onion, diced (about 1 cup)

  • 1

    lb. cooked shrimp (or cooked chicken, beef, seafood, tofu, etc.)

  • 1

    oz. baby fresh spinach

  • freshly grated parmesan

  • .

  • Herb & Balsamic Vinaigrette

  • 1/4

    cup olive oil

  • 2

    Tbsp. balsamic vinegar

  • 2

    Tbsp. white wine

  • 2

    Tbsp. fresh parsley, finely chopped

  • 1/2

    tsp. salt

Directions

In a small bowl, whisk together vinaigrette ingredients (olive oil, balsamic, white wine, parsley and salt) until well-blended. Meanwhile, in a large pot, boil (well-salted) water, and cook pasta al dente (just slightly chewy) according to package instructions. Drain. In a large skillet, heat 2 tsp. olive oil over medium-high heat. Add garlic, and saute for one minute. Then add in the tomatoes, onion, cooked pasta and your protein (shrimp, meat, etc.) and continue sauteing for 5 minutes until the pasta just slightly begins to brown. Then add in the spinach and vinaigrette, and continue stirring and sauteing for another 3-5 minutes, until the spinach begins to wilt. Remove from heat and serve, garnished with Parmesan or feta cheese.

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