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Mediterranean Pasta with Shrimp


2 1/2 cups uncooked bow-tie (farfalle) pasta (5 oz) 1 lb uncooked medium shrimp (thawed if frozen), peeled, deveined and tail shells removed 1 package (4 oz) crumbled feta cheese (about 1 cup) 3 cups lightly packed fresh spinach (about 3 oz), stems removed, torn into pieces 1 medium red bell pepper, chopped (1 cup) 2 tablespoons chopped fresh or 1 teaspoon dried basil leaves 1/2 teaspoon salt 1/3 cup sliced Kalamata olives or 1 can (2 1/4 oz) sliced ripe olives, drained 2 tablespoons olive or vegetable oil

Preparation 1. Heat oven to 350F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. 2. In 4-quart saucepan or Dutch oven, cook pasta as directed on package, adding shrimp during last 2 minutes of cook time. Cook until pasta is tender and shrimp are pink. Drain; return to saucepan. 3. Stir 1/2 cup cheese and remaining ingredients except oil into cooked pasta and shrimp. Pour into baking dish; spread evenly. 4. Bake 10 to 15 minutes or until hot. Sprinkle with oil; toss. Top with remaining cheese.