Bow Ties and Shrimp

BY: Anne-marie Ramo
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This fresh and light take on pesto makes spinach the star, substituting it for most of the traditional basil. It’s a great choice to pair with shrimp; its mild flavor enhances but doesn’t overpower the seafood.

3 large garlic cloves
4 cups packed baby spinach (4 oz.)
1/4 cup packed fresh basil
1/4 cup chopped walnuts
1/2 teaspoon salt
1/2 teaspoon pepper
4 tablespoons olive oil, divided
8 oz. farfalle (bow-tie pasta)
1 lb. shelled, deveined uncooked medium shrimp (31 to 35 count)
2 cups cherry tomatoes, halved

1 Pulse garlic in food processor until minced. Add spinach, basil, walnuts, salt and pepper; pulse until chopped. With motor running, slowly add 3 tablespoons of the oil; process until mixture forms a paste.

2 Cook pasta according to package directions. Drain, reserving 1 cup of the pasta cooking water.

3 Meanwhile, heat remaining 1 tablespoon oil in large deep skillet over medium-high heat until hot. Cook shrimp 4 minutes or until shrimp turn pink, stirring frequently. Stir in pasta, spinach mixture and tomatoes, adding enough of the reserved pasta water until of desired consistency.

6 (1 1/3-cup) servings

PER SERVING: 350 calories, 14 g total fat (2 g saturated fat), 19.5 g protein, 36.5 g carbohydrate, 110 mg cholesterol, 485 mg sodium, 3.5 g fiber