Shrimp and Penne with Spinach Sauce

Mmm, this was a very enjoyable dish. It had grains, veggies and protein all in one! It was a nice change of pace to not have to worry about cooking/prepping two or three different things. They pasta sauce had a great creamy texture to it, and the spinach added a bring pop of green. I added the shrimp to the original recipe. I found that the shrimp put off a little liquid in cooking making the use of the reserved pasta water unnecessary. I also wilted the spinach slightly to take off the cool crunch. Bryan and I both agree this recipe is a keeper.

Adapted from Mia Cucina

Ingredients
1 lb. medium shrimp, peeled and deveined, tails removed
10 oz. whole wheat penne
3 garlic cloves
2 oz. goat cheese
1 oz. fat free cream cheese
3/4 tsp salt
1/2 tsp freshly ground black pepper
6 oz. fresh baby spinach leaves

Directions
1. Bring a large pot of salted water to boil. Add the penne and cook per the box directions.

2. Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.

3. Meanwhile, add pre heat a medium skillet to medium high heat. Sprinkle shrimp with salt and pepper. Spray skillet with olive oil and add the shrimp. Sauté until pink and cooked through.

4. During the last minute of shrimp cooking, add remaining spinach and mix until wilted. Remove mixture from heat and add to large bowl.

5. Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach and shrimp in the bowl.

6. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper.

The Facts
4 Servings