Fabulous Penne with Tomato “Cream” Sauce

Once upon a time I thought I had to totally eliminate pasta from my diet.  Then I got smart and found healthy ways to make it.  I skip the garlic bread (oh, the sorrow!) and start with a huge salad so I'm too full to overdo it on the noodles--a nasty, nasty habit.  In fact, I've gotten to the point where I serve out our portions and put the rest away before I even sit down to eat.  I'm far less tempted (okay, lazy!) to go back for more when it's already put away! 

I made this, got two thumbs up from the hubby AND the kiddo and put it on our "make again" list.  We all agreed it was flavorful and filling without being too heavy.  Enjoy!   

Fabulous Penne with Tomato “Cream” Sauce

• 12 ounces whole wheat penne
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 pinch crushed red pepper flakes
• 8 ounces button mushrooms, sliced
• 2 medium tomatoes (about 1/2 lb.) chopped
• Salt and pepper, to taste
• 4 cups fresh spinach
• 10 ounces medium raw shrimp, peeled and deveined
• 1/2 cup marinara sauce
• 1/3 cup 0% plain Greek yogurt
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook penne according to package directions, omitting salt and fat. Drain and set aside.
2. In a large skillet with a lid, heat olive oil over medium-low heat. Add in garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften.
3. Add in mushrooms, tomatoes, salt and pepper. Cook for 5 minutes, or until mushrooms begin to release their water.
4. Turn heat up to medium-high and add in shrimp. Cook for 1-2 minutes, or until shrimp are pink and opaque. Remove from heat, add in spinach and cover skillet. Let spinach wilt for 2 minutes.
5. Remove lid and place skillet back over low heat. Add the penne, Greek yogurt and pasta sauce. Stir until sauce is mixed well and all pasta and veggies are coated. Heat until just warmed through. Divide into pasta bowls and serve topped with Parmesan cheese.