Pasta Lucia

By bakers_delight85

Ingredients

• 1 pound bowtie (farfalle), macaroni, or penne zita regate (imported)
• 1/2 cup imported olive oil
• 2 to 3 garlic cloves, minced
• 4 ounces shrimp (48 count), shelled, deveined, and cut in half
• 1 bunch fresh arugula or spinach, trimmed, washed, and torn into pieces
• 1 large ripe tomato or 4 plum tomatoes, cut into bite-size pieces
• Red and black pepper to taste
• Grated Romano cheese

Preparation

Step 1

Put a large pot of water on to boil for the pasta. When the water boils, add the pasta.
Meanwhile, heat the olive oil over a low flame in a large frying pan. Add the minced garlic and sauté 1 minute. Add the shrimp and sauté till pink on one side, then flip over. Add the arugula or spinach and sauté 1 minute. Add the tomato and sauté 1 minute.
When the pasta is cooked al dente, drain well and mix with the above ingredients.