July 30-Penne Rosa with Shrimp

Yet another gem, found on Pinterest. 

(What would I do without Pinterest? Actually, I'd probably just cook out of a cook book, instead of off an iPhone screen, which would probably be a whole lot easier to read...But I may be at a loss for inspiration.) 

This was a great dish. Delicious. Creamy. Easy. Healthy. What more can you ask for?

Penne Rosa with Shrimp

Original Recipe by Cassie Johnson 

12 ounces whole wheat pasta 

(To satisfy varying taste preferences, I found the happy medium with high-fiber white pasta...Unlike wheat pasta, no one can taste the difference!)

1tbsp olive oil

4 cloves garlic, minced 

(or for gals like me who just want to use what they have on-hand, garlic powder works just fine!)

1 pinch crushed red pepper flakes

8 oz button mushrooms, sliced

2 medium tomatoes, chopped (Tonight's tomatoes were garden grown...It's nice to have generous neighbors)

Salt and pepper, to taste

4 cups fresh spinach

10 oz cooked shrimp, peeled and deveined (If you don't like seafood, this can be optional.)

1/2 cup marinara sauce

1/3 cup plain, nonfat Greek yogurt

1/4 cup grated parmesan cheese (optional)

1. Cook penne according to directions. Drain pasta and set aside.

2. In a large skillet, heat olive oil over med-high heat. If you are using fresh garlic, add garlic and crushed red pepper. Sauté 2 minutes.

3. Add mushrooms, tomatoes, salt and pepper. Cook for 5 minutes. Add shrimp and cook additional 2 minutes.

4. Remove skillet from heat, add spinach, and cover. Let sit about 2 minutes, to wilt the spinach. 

5. Remove lid and return skillet to low heat. Add penne, Greek yogurt, and marinara sauce. Toss together until pasta and veggies are coated. Warm through.
6. Serve. Top with parmesan cheese if desired.

Served with fresh-from-the-garden green beans, compliments of my brother's girlfriend. Thanks for thinking of us, Becca!