This recipe came from Men’s Health. Don’t you read Men’s Health every month? Yea right. You know it is a good magazine. Gi Joe and The Athlete read it religiously. It is a good magazine. I will have to say that I have sat down and read my share of issues. This is a recipe that The Athlete found last April. I have prepared it at least a half-dozen times. It is good for you and easy to make.
This week I had a huge bag of beautiful spinach in my box from CSA and wanted to make good use of it. I also had pesto left over from this recipe that I wanted to use.
I changed the original recipe today and sautéed the spinach then added all the other ingredients. I like the original recipe better. The reason? The hot pasta just does wilt the spinach and it gives more texture to the dish. So here it is for you to enjoy. Look at what you are getting: 22 grams of protein, 26 grams of carbohydrates, 19 grams of fat, and 5 grams of fiber .
Here is what you will need to serve 2:
- 2 oz. Barilla Plus penne pasta
- 12- 14 shrimp
- 2 tablespoons crumbled Gorgonzola cheese
- 3 cups baby spinach
- 1 tomato chopped I used about 12 grape tomatoes cut in half
- 2 tablespoons chopped walnuts
- 3 tablespoons pesto sauce
How to make it
Cook pasta according to directions: the last 3 minutes add shrimp. Cook just until they turn pink. Drain.
Have in a bowl spinach and add hot pasta and shrimp, cheese, tomatoes, walnuts and pesto stirring well to help wilt the spinach and mix the pesto. Makes 2 servings.
The Teacher Cooks