I think this would be great with shrimp, but since I didn't have any I made it without. It was still delicious, and would also be good with chicken or tofu.
Penne Rosa with Shrimp
by Cassie Johnston
Ingredients (6 servings)
12 ounces whole wheat penne (or whatever pasta you want)
1 tablespoon olive oil
4 cloves garlic, minced
1 pinch crushed red pepper flakes
8 ounces button mushrooms, sliced
2 medium tomatoes (about 1/2 lb.) chopped
Salt and pepper, to taste
4 cups fresh spinach
10 ounces medium raw shrimp, peeled
1/2 cup marinara sauce
1/3 cup 0% plain Greek yogurt
1/4 cup grated parmesan cheese
Cook penne according to package directions. Drain and set aside. In a large skillet with a lid, heat olive oil over medium-low heat. Add in garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften.
Add in mushrooms, tomatoes, salt and pepper. Cook for 5 minutes, or until mushrooms begin to release their water. Turn heat up to medium-high and add in shrimp. Cook for 1-2 minutes, or until shrimp are pink and opaque. Remove from heat, add in spinach and cover skillet. Let spinach wilt for 2 minutes.
Remove lid and place skillet back over low heat. Add the penne, Greek yogurt and pasta sauce. Stir until sauce is mixed well and all pasta and veggies are coated. Heat until just warmed through. Divide into pasta bowls and serve topped with parmesan cheese.