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:
Prepare bow-tie pasta according to package directions. Drain and rinse; set aside.
Heat a large Dutch oven over medium-high heat. Add olive oil, herbs and garlic and saute 15 to 30 seconds.
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.
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.
Nutrition information per serving:
Dietary Fiber: 5g
Saturated Fat: 1.5g
Trans fats: 0g
Daily nutritional values:
8% vitamin A
2% vitamin C