- In a small bowl combine shrimp and pesto; toss to coat. Set aside.
- Bring a large pot of salted water to boiling. Add pasta; cook al dente according to package directions. Drain; reserve 1/3 cup pasta water.
- Meanwhile, in a large skillet heat oil over low heat. Add garlic; cook 5 to 7 minutes or until tender. Transfer to a small bowl. Raise heat to medium. Add shrimp; cook 2 to 3 minutes or until shrimp are opaque.
- Add tomatoes, spinach, pasta and reserved pasta water; toss to coat. Season with salt and freshly ground pepper to taste. Transfer to a large serving bowl, sprinkle with Romano, and serve.
View all nutritional information
Calories 497, Calories Fat 217, Total Fat 24g, Saturated Fat 5g, Cholesterol 140mg, Sodium 323mg, Carbohydrate 45g, Protein 28g
|Calories (fat) extra||43|
|Total Fat (extra)||38|
|Saturated Fat (extra)||26|
|Vitamin A (extra)||24|
|Vitamin C (extra)||20|