Ingredients
12 ounces penne pasta
1 tablespoon olive oil
4 cloves minced garlic
8 ounces sliced button mushrooms
2 medium tomatoes, chopped
Sea salt and pepper, to taste
4 cups fresh spinach
10 ounces medium raw shrimp, peeled and deveined
1/2 cup marinara sauce
1/3 cup 0% plain greek yogurt
1/4 cup grated parmesan cheese
Preparation
Cook penne according to package directions. Drain pasta and set aside. In large skillet with a lid, heat olive oil over medium-low heat. Add in garlic, cook for 2 minutes or until garlic softens. Add in mushrooms, tomatoes, salt and pepper. Cook for 5 minutes, or until mushrooms begin to release their water. Turn heat to medium-high and add in shrimp. Cook for 1-2 minutes or until shrimp are pink/opaque. Remove from heat, add in spinach and cover skillet. Let spinach wilt for 2 minutes. Remove lid and place skillet back on low heat. Add the penne, Greek yogurt, and marinara sauce. Stir until mixed well and heat until warm. Serve and top with parmesan cheese.
