Greek Pasta with Shrimp, Garbanzo Beans and Lemon

Recipe

Greek Pasta with Shrimp, Garbanzo Beans and Lemon

Primary Media

Skillet filled with tail-on shrimp, bow tie pasta, and fresh greens for garnish

User Rating

3.44 out of 5 stars
Rate it:
36 ratings

Recipe Data

6
Servings
20min
Prep
35min
Total

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    Description

    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. 

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    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    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
    5cloves garlic, sliced
    1 lbs.fresh shrimp, peeled and deveined
    1(15 oz) can Hy-Vee garbanzo beans, drained
    1large 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

    Directions

    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.

    Nutrition facts

    Servings

    340 Calories per serving

    Amounts Per Serving

    • Total Fat: 11g
    • Cholesterol: 95mg
    • Sodium: 630mg
    • Total Carbohydrates: 40g
    • Protein: 19g

    Daily Values

    0%
    Vitamin A 8%
    0%
    Vitamin C 2%
    0%
    Iron 15%
    0%
    Calcium 8%

    Recipe Source:

    Hy-Vee Seasons Health 2013.