This whole wheat pasta dish is packed with zucchini, red bell peppers, spinach and shrimp, all tossed in a creamy garlic sauce. It's so simple to throw it all together it might show up on your menu frequently.
12ounceswhole wheat penne pasta
2medium zucchini, sliced
1red bell pepper, seeded and thinly sliced
3large cloves garlic, minced
1cuplow sodium chicken broth
1/4cupwhite cooking wine, or sub with 1/4 cup chicken broth
Bring a pot of water to a boil and add pasta. Cook according to package directions omitting salt and oil. Drain, reserving a little pasta water. Add spinach a handful at a time and stir until all the spinach wilts. Set aside.
Heat a large skillet over medium-high heat and melt butter. Add zucchini and onion and saute until onion is soft and tender.
Add the bell pepper and saute for an additional 3 minutes. Add garlic and cook for another 1 minute.
Add chicken broth and white cooking wine, reduce heat to medium and let simmer till sauce slightly thickens. Add in the cream cheese, salt, pepper, and red pepper flakes and stir till smooth and creamy.
Toss in the shrimp, mix together and cook till heated throughout.
Toss the pasta/spinach combo with the creamy shrimp and veggie combo until coated.