You won’t need a separate pan to cook the spinach for this attractive dish. Just pour the pasta and cooking water over the spinach to blanch it. Quick and easy!

　　

Ingredients

Serves 4; 1 1/2 cups per serving

　　8 ounces dried whole-grain linguine, spaghetti, or vermicelli

　　6 ounces spinach, chopped (about 4 cups)

　　2 teaspoons olive oil

　　1 small red onion, thinly sliced crosswise

　　1 small red bell pepper, cut into thin strips

　　1 pound raw medium shrimp, peeled, rinsed, and patted dry

　　2 medium garlic cloves, minced

　　1/4 teaspoon pepper

　　1/8 teaspoon salt

　　2 teaspoons grated lemon zest

　　3 tablespoons fresh lemon juice

　　

Step 1

Prepare the pasta using the package directions, omitting the salt.

　　

Step 2

Put the spinach in a large colander in the sink. Pour the pasta and cooking water over the spinach. Drain well.

　　

Step 3

Meanwhile, in a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion and bell pepper for about 3 minutes, or until soft, stirring frequently.

　　

Step 4

Stir in the shrimp and garlic. Cook for 3 minutes, or until the shrimp are pink, stirring frequently.

　　

Step 5

Add the pasta mixture, pepper, and salt to the shrimp mixture, stirring to combine. Remove from the heat. Stir in the lemon zest and lemon juice.

　　

Nutrition Information

Step 6

(Per serving)

　　

Step 7

Calories: 331

　　

Step 8

Total fat: 4.0g

　　

Step 9

Saturated: 0.5g

　　

Step 10

Trans: 0.0g

　　

Step 11

Polyunsaturated: 1.0g

　　

Step 12

Monounsaturated: 2.0g

　　

Step 13

Cholesterol: 168mg

　　

Step 14

Sodium: 306mg

　　

Step 15

Carbohydrates: 49g

　　

Step 16

Fiber: 9g

　　

Step 17

Sugars: 4g

　　

Step 18

Protein: 28g

　　

Step 19

Calcium: 109mg

　　

Step 20

Potassium: 604mg

　　

Dietary Exchanges

Step 21

3 starch

　　

Step 22

1 vegetable

　　

Step 23

3 very lean meat

　　American Heart Association Low-Salt Cookbook, 4th Edition