Shrimp Primavera with Goat Cheese

Updated on August 22, 2022

• ½ (16 ounce) package whole wheat rotini pasta

• 2 teaspoons olive oil

• 3 green onions, slivered

• 2 cloves garlic, minced

• 1 (8 oz.) jar quartered marinated artichoke hearts 1 (14.5 oz.) can whole no-salt-added tomatoes, undrained and diced

• 1 (14.5 ounce) can no-salt-added whole tomatoes, undrained and chopped

• 2 tablespoons capers

• ¼ teaspoon chipotle chile powder

• 1 pound large shrimp, peeled and deveined

• ⅓ pound crumbled goat cheese

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. Add artichokes, tomatoes, capers, and chipotle chile powder; bring to a boil. Reduce heat to low and simmer. 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.

3. Divide pasta evenly into 4 bowls and top with shrimp and tomato sauce. Scatter goat cheese over sauce.

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Nutrition Facts (per serving)

519Calories19g Fat55g Carbs38g Protein

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Nutrition FactsServings Per Recipe4Calories519% Daily Value *Total Fat19g24%Saturated Fat9g43%Cholesterol203mg68%Sodium750mg33%Total Carbohydrate55g20%Dietary Fiber8g29%Total Sugars4gProtein38gVitamin C26mg132%Calcium214mg16%Iron7mg37%Potassium573mg12%

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