Nutty Pasta Toss with Shrimp

Serves: 2

Beth

To save time, use bottled minced fresh ginger and bottled minced garlic.

ingredients

1 tablespoon minced fresh cilantro

1 tablespoon grated peeled fresh ginger

3 tablespoons low-sodium soy sauce

2 tablespoons crunchy peanut butter

1 teaspoon sugar

1 teaspoon rice vinegar

1/4 teaspoon hot sauce

1 garlic clove, minced

1 teaspoon dark sesame oil

8 ounces medium shrimp, peeled and deveined

1 cup vertically sliced onion

1/2 red bell pepper, cut into (1/4-inch) strips

1 cup bagged prewashed spinach

2 cups hot cooked rigatoni (about 1 1/4 cups uncooked pasta)

directions

Combine first 8 ingredients in a medium bowl, stirring well with a whisk.

Heat oil in a large nonstick skillet over medium-high heat. Add shrimp, and sauté for 3 minutes or until done. Remove shrimp from pan. Add onion and bell pepper to pan; sauté 3 minutes. Add soy sauce mixture, shrimp, and spinach. Reduce heat to medium; cook 2 minutes or until spinach wilts. Serve shrimp mixture over pasta.

Source: Beth