Pasta Fresca

By MooK

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.

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

Preparation

Step 1

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.