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Pasta Primavera With Shrimp




Source of Recipe


Source: Cooking Light magazine


List of Ingredients




3 cups uncooked cavatappi (spiral tube-shaped pasta) or other short tube-shaped pasta

2 cups sugar snap peas, trimmed

1 tablespoon olive oil

1 pound medium shrimp, peeled and deveined

1 tablespoon chopped fresh oregano

1/4 teaspoon salt

1/4 teaspoon black pepper

2 garlic cloves, minced

4 cups torn spinach

1 1/2 cups cherry tomatoes, halved

1 cup (4 ounces) crumbled feta cheese



Recipe



Cook pasta in boiling water 6 minutes, omitting salt and fat. Add peas, and cook 2 minutes; drain. Heat oil in a medium nonstick skillet over medium-high heat. Add shrimp, oregano, salt, pepper, and garlic; sauté 3 minutes or until shrimp are done. Combine pasta mixture, shrimp mixture, and remaining ingredients in a large bowl; toss well.