16 oz penne
1 Tbls olive oil
5 garlic cloves, minced
1 tsp crushed red pepper flakes
8oz sliced mushrooms
2 Roma tomatoes, chopped
salt and pepper to taste
4 cups fresh baby spinach
1 lb raw jumbo shrimp, peeled and deveined
1/2 cup Greek yogurt
3/4 cup marinara sauce
1/2 cup parmesean cheese
What To Do:
Cook penne according to package directions.
Meanwhile, saute garlic and red pepper flakes in the olive oil over medium heat. Be careful not to burn the garlic. Burnt garlic has a horribly bitter taste. You won't like it, trust me.
Once the garlic has softened, add the mushrooms and tomatoes to the pan and cook several minutes until the mushrooms are soft and the tomatoes start to disintegrate.
Throw in the shrimp and saute until they curl up and turn pink.
Add the spinach to the pan, give a quick stir to coat it in the oil and veggie mixture and then put a lid on the pan. Leave it to steam down for about five minutes, stirring occasionally.
When the spinach is as wilted as you'd like, toss in the drained pasta, the Greek yogurt and the marinara sauce. Toss to coat. Sprinkle with parmesean cheese and enjoy your grown up pasta with some crusty bread. Share with the kids even though it's really too amazing for them.