Pasta with Artichoke and Feta

Ingredients

• 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

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.