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Greek Pasta with Shrimp, Garbanzo Beans and Lemon

29 Ratings
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Serves: 6 (1-1/2 cups each) Prep time: 20 minutes
Source: Cook time: 15 minutes

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All you need:

  • 8 oz Hy-Vee bow-tie pasta
  • 1/4 c. Hy-Vee Select extra-virgin olive oil
  • Oregano leaves from 8 fresh sprigs
  • Thyme leaves from 8 fresh sprigs
  • 5 cloves garlic, sliced
  • 1 pound fresh shrimp, peeled and deveined
  • 1 (15 oz) can Hy-Vee garbanzo beans, drained
  • 1 large handful baby spinach
  • Kosher salt and Hy-Vee cracked black pepper, to taste
  • Hy-Vee plain Greek yogurt, optional, for serving
  • Additional Hy-Vee Select olive oil, optional, for serving
  • Zest and wedges from 1 lemon, optional for serving

All you do:

  1. Prepare bow-tie pasta according to package directions. Drain and rinse; set aside.
  2. Heat a large Dutch oven over medium-high heat. Add olive oil, herbs and garlic and saute 15 to 30 seconds.
  3. Add shrimp; saute about 1 to 2 minutes or until shrimp just turn pink. Fold in garbanzo beans and pasta; heat through. Remove from heat, fold in spinach and season to taste with salt and black pepper.
  4. Turn out onto a large platter to serve. If desired, top with dollops of Greek yogurt, olive oil and freshly grated lemon zest and wedges.

Daily Values:

8% vitamin A 8% calcium
2% vitamin C 15% iron

Nutrition Facts per serving:

Calories: 340 Protein: 19g
Carbohydrate: 40g Saturated Fat: 1.5g
Cholesterol: 95mg Sodium: 630mg
Dietary Fiber: 5g Sugar: 3g
Fat: 11g Trans fats: 0g
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