Penne With Spinach, Shrimp, Tomatoes And Basil

Recipe Ingredients

12 oz	340g	Penne pasta
2 tablespoons	30ml	Olive oil
1 lb	454g / 16oz	Uncooked medium shrimp - peeled, deveined
		Salt - to taste
		Freshly-ground black pepper - to taste
3		Garlic cloves - minced
5		Plum tomatoes - cut thin wedges (large)
6 tablespoons	90ml	Chopped fresh basil
3 tablespoons	45ml	Fresh lemon juice
2 teaspoons	10ml	Grated lemon peel
6 cups	240g / 8.5oz	Baby spinach leaves - (packed) - abt 6 oz

Recipe Instructions

Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Ladle 1 cup pasta cooking liquid into small bowl and reserve. Drain pasta. Return pasta to pot; cover to keep hot.

Meanwhile, heat oil in large nonstick skillet over medium-high heat. Sprinkle shrimp with salt and pepper. Add shrimp and garlic to skillet and saute 2 minutes. Add tomatoes, 4 tablespoons basil, lemon juice and lemon peel and saute until shrimp are cooked through, about 3 minutes.

Add spinach leaves to hot pasta; toss until spinach wilts. Add shrimp mixture and toss to blend. Add enough of reserved pasta cooking liquid to moisten. Season to taste with salt and pepper. Transfer pasta to bowl.

Sprinkle with remaining 2 tablespoons basil and serve.

This recipe yields 6 servings.

Per serving: calories, 379; total fat, 7 g; saturated fat, 1 g; cholesterol, 115 mg.

Source:
Bon Appetit, April 2000

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