by Kerstin
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Kerstin's Notes:
Expand1 pound whole wheat spaghetti Ask a question about this ingredient
1 tablespoon extra virgin olive oil Ask a question about this ingredient
1 medium red onion, chopped Ask a question about this ingredient
4 garlic cloves, minced Ask a question about this ingredient
1 pound fresh baby spinach Ask a question about this ingredient
2 tablespoons tomato paste Ask a question about this ingredient
1/2 cup 2% cottage cheese Ask a question about this ingredient
2 teaspoons dried oregano Ask a question about this ingredient
Juice of one lemon Ask a question about this ingredient
3/4 teaspoons sea salt Ask a question about this ingredient
1 pound shrimp, peeled and deveined Ask a question about this ingredient
1/2 cup crumbled feta cheese Ask a question about this ingredient
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.
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