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Penne With Shrimp and Spinach

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Nutrition FactsServings and TimesIngredients and Preparation

Nutrition Facts

Serving Size ½ of recipe
Calories 410
Total Fat 10 g
Saturated Fat 1.5 g
Sodium 220 mg
Total Carbohydrate 47 g
Dietary Fiber 3 g
Protein 32 g

Servings and Times

Servings 2

Ingredients and Preparation

Ingredients Measures
Penne pasta 4 ounces
Olive oil 1 tablespoon
Medium or large uncooked shrimp, peeled and deveined ½ pound
Garlic cloves, minced 2
Basil, chopped 2 tablespoons
Baby spinach 4 cups
Grated Parmesan cheese 2 tablespoons
Water to boil pasta

Directions

  1. Cook pasta al dente according to package directions. When pasta is done, reserve ½ cup of the water and drain the rest.
  2. Heat oil in a large nonstick skillet over medium heat.
  3. Add shrimp and cook for 1 minute. Then, turn shrimp over and add the garlic and basil. Cook for another 1-2 minutes, until shrimp is cooked through.
  4. Add spinach, pasta, and reserved cooking water to the skillet and mix until spinach is just wilted.
  5. Top with Parmesan cheese.

This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition.

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Resources

  • Exchanges

    2.5 starches; 3 very lean meats; 0.5 lean meats; 1 fat; 1 vegetable

  • Side Suggestions: Baked Tomatoes

    Preheat oven to 375ºF. Slice 1 large tomato in half, horizontally. Place tomato halves, cut side up, in a baking dish coated with cooking spray. Sprinkle each half with 2 teaspoons chopped parsley, 1 teaspoon grated Parmesan cheese, a dash of salt, and a dash of pepper. Top each half with a ½ teaspoon drizzle of olive oil. Bake for about 25 minutes. Nutrition Info (for ½ of recipe): 28 calories; 4.5 g carbohydrate; 1.5 g protein; 1 g fat (0 g sat); 1 g fiber; 196 mg sodium. Exchanges: 1 vegetable.

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