Recipe
Author
Hy-Vee Test Kitchen
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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.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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 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.