shrimp primavera with goat cheese

Ingredients

• Servings: 4
• 1/2 (16 ounce) package whole wheat rotini pasta
• 2 teaspoons olive oil
• 3 green onions, slivered
• 2 cloves garlic, minced
• 1 (8 ounce) jar quartered marinated artichoke hearts, drained
• 1 (14.5 ounce) can no-salt-added whole tomatoes, undrained and chopped
• 2 tablespoons capers
• 1/4 teaspoon chipotle chile powder
• 1 pound large shrimp, peeled and deveined
• 1/3 pound crumbled goat cheese

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• meanwhile, heat olive oil in a large skillet over medium heat; cook and stir green onions and garlic until onions are tender, about 4 minutes. add artichokes, tomatoes, capers, and chipotle chile powder; bring to a boil. reduce heat to low and simmer. place shrimp into sauce; cook and stir until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
• divide pasta evenly into 4 bowls and top with shrimp and tomato sauce. scatter goat cheese over sauce.