Ingredients
- Ingredients
- 8 oz uncooked multigrain angel hair (capellini) pasta or spaghetti
- 4 cups fresh baby spinach leaves
- 1 1/2 cups halved cherry tomatoes
- 3 teaspoons olive oil
- 1 medium onion, finely chopped (1/2 cup)
- 1 1/2 lb fresh medium shrimp, peeled, deveined and tail shells removed
- 3 cloves garlic, finely chopped
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup dry white wine or Progresso® reduced-sodium chicken broth (from 32-oz carton)On Sale
- 1/4 cup Progresso® reduced-sodium chicken broth (from 32-oz carton)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3 tablespoons chopped fresh parsley
- 2 tablespoons butter
Preparation
Step 1
Directions
1
In 5-quart saucepan or Dutch oven, cook pasta as directed on package. Drain; return to saucepan. Stir in spinach, tomatoes and 2 teaspoons of the oil. Cover to keep warm.
2
While pasta is cooking, in 12-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Add onion; cook and stir 1 minute. Add shrimp, garlic and pepper flakes; cook and stir 2 minutes.
3
Stir in wine, broth, salt and pepper; cook 2 minutes or until shrimp are pink and firm. Remove from heat; stir in parsley and butter until butter is melted. Add shrimp mixture to pasta mixture in saucepan; toss to mix.
High Altitude (3500-6500 ft):
No change.
Nutrition Facts
Calories 300 (Calories from Fat 80); Total Fat 9g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 170mg; Sodium 370mg; Total Carbohydrate 30g (Dietary Fiber 4g, Sugars 3g); Protein 25g. Daily Values: Vitamin A 50%; Vitamin C 15%; Calcium 8%; Iron 30%. Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 1/2 Lean Meat. Carbohydrate Choices: 2.
Percent Daily Values are based on a 2,000 calorie diet