Mediterranean Pasta with Shrimp

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2 1/2

cups uncooked bow-tie (farfalle) pasta (about 5 oz)

lb uncooked deveined peeled medium shrimp (thawed if frozen), tail shells removed

medium red bell pepper, chopped (1 cup)

cups lightly packed fresh spinach (about 3 oz), stems removed, torn into pieces

tablespoons chopped fresh or 2 teaspoons dried basil leaves

1/2

teaspoon salt

1/3

cup sliced kalamata olives or 1 can (2 1/4 oz) sliced ripe olives, drained

cup crumbled feta cheese (4 oz)

tablespoons olive or vegetable oil

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1

In 5-quart Dutch oven, cook pasta as directed on package, adding shrimp and bell pepper during last 2 minutes of cooking time. Cook until pasta is tender and shrimp are pink. Drain and return to Dutch oven.
2

Add spinach, basil, salt and olives to pasta mixture; heat over medium heat until hot. Toss with cheese and oil.

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Pair this pasta dish with Pillsbury® refrigerated breadsticks and a light fruity wine.
Choose your favorite olive variety for this recipe.
Kalamata olives are plump and juicy with a powerful flavor, bright acidity and high salt content. However, if you don’t have them on hand, your favorite olive variety will work for this recipe.

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Nutrition Information

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.