Friday 13 November 2015

Pasta with Artichoke and Feta


Ingredients

  • 12 (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
  • 14 teaspoon chipotle chile powder
  • 1 pound large shrimp, peeled and deveined
  • 13 pound crumbled goat cheese

Directions

  1. 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.
  2. 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.
  3. Add artichokes, tomatoes, capers, and chipotle chile powder; bring to a boil. Reduce heat to low and simmer.
  4. 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.
  5. Divide pasta evenly into 4 bowls and top with shrimp and tomato sauce. Scatter goat cheese over sauce.

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