This is the kind of pasta you can eat hot tonight and serve chilled on a bed of greens for lunch the next day. And that's one less meal you have to worry about.
Servings and Ingredients
|8 oz.||Hy-Vee bow-tie pasta|
|¼ 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 lbs.||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|
- 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.
340 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 95mg
- Sodium: 630mg
- Total Carbohydrates: 40g
- Protein: 19g
Vitamin A 8%
Vitamin C 2%
Hy-Vee Seasons Health 2013.