Ingredients
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8 ounces whole-wheat penne pasta
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5 cloves garlic, sliced
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4 cups water
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2 cups broccoli florets
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1 small red bell pepper, diced
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½ teaspoon kosher salt
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¼ teaspoon ground pepper
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⅔ cup grated Parmesan cheese
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12 ounces shrimp, shelled, deveined and cut into halves or thirds
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4 cups baby spinach
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1 ½ cups cherry tomatoes, halved
Directions
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Combine pasta, garlic and water in a large, high-sided skillet. Bring to a boil over medium-high heat; reduce heat to maintain a gentle boil and cook, stirring frequently, for 8 minutes. Add broccoli, bell pepper, salt and pepper; cook, stirring often, until the vegetables and pasta are tender, about 5 minutes more. Reduce heat to low and add Parmesan a few tablespoons at a time, tossing the pasta between each addition until well coated.
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Stir in shrimp and spinach; cook, tossing constantly, until the spinach is wilted and the shrimp is cooked through, about 5 minutes. Remove from heat and stir in tomatoes. Serve immediately.
