Penne Shrimp, Tomato & Spinach

My co-worker Anne gave me an idea for a different recipe (which I might eventually try), but then this recipe emerged. It's so fresh tasting and perfect for the season, when the weather is starting to get warmer. Plus, it's so filling, you definitely won't go hungry!



Penne Shrimp, Tomato & Spinach
Serves 1

2 ounces penne (I used Ronzoni Smart Pasta)
1/2 tsp olive oil
1 clove garlic, minced
8 large shrimp, peeled and deveined
2 oz fresh spinach
1/2 cup fire roasted diced tomatoes (from a 14.5 ounce can)
1 tsp Italian seasoning

Cook pasta according to package directions for firm. Generously spray a large skillet with olive oil spray and add olive oil. Heat over medium heat and add garlic. Saute garlic until fragrant, about 1 minute. Add shrimp, and cook until opaque and cooked through, about 4 minutes. Remove shrimp from the skillet and set aside.

Add the spinach to the skillet and saute until wilted, about 1 minute. Add the tomatoes and Italian seasoning. Add the shrimp back to the skillet. Continue heating until cooked through. Add cooked pasta and toss to coat. Serve.

(This large single serve is only 6 points, and very filling!)