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Author Notes: This is an easy weeknight comforting pasta dish that is also pretty healthy. The spinach sauce comes together quickly and I used cottage cheese to add some richness without the heaviness of cream. And, the shrimp and feta compliment the sauce perfectly. —Kerstin
- 1 pound whole wheat spaghetti
- 1 tablespoon extra virgin olive oil
- 1 medium red onion, chopped
- 4 garlic cloves, minced
- 1 pound fresh baby spinach
- 2 tablespoons tomato paste
- 1/2 cup 2% cottage cheese
- 2 teaspoons dried oregano
- Juice of one lemon
- 3/4 teaspoon sea salt
- 1 pound shrimp, peeled and deveined
- 1/2 cup crumbled feta cheese
- To prepare the pasta, cook spaghetti according to package directions. Drain the pasta in a colander, return it to the pot, and keep warm. Meanwhile, heat olive oil in a large nonstick skillet over medium high heat. Add onion and sauté 5 to 7 minutes or under tender; add garlic and sauté one additional minute. Place onion mixture in a food processor and wipe the pan clean with a damp cloth. Add half the fresh spinach to the cleaned pan and place a lid on top. Heat for 4 to 6 minutes or until wilted. Add the remaining half of the fresh spinach to the pan; stir well and repeat, cooking spinach 4 to 6 additional minutes or until wilted. Place spinach in the food processor with the onion; add in tomato paste, cottage cheese, oregano, lemon juice, and salt and pulse until smooth. Place shrimp and spinach sauce into a large nonstick skillet and cook on medium high heat for 2 to 3 minutes, stirring frequently, or until shrimp are cooked through and opaque. Add sauce to the pasta and mix well. Scoop evenly into 6 bowls and garnish with crumbled feta cheese. Makes 6 servings.
- This recipe was entered in the contest for Your Best Seafood Pasta
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