Shrimp and Feta Penne Pasta
Servings 6
Calories 447kcal
Ingredients
- cup ½diced yellow onion
- 2 cups shredded brussel’s sprouts approx. 8 brussels
- 8 mini bell peppers or 1 large bell pepper, chopped
- 1 tbsp extra-virgin olive oil
- 1 tbsp minced garlic
- 2 cans diced tomatoes 14.5 oz
- ½ tsp. paprika
- Salt & pepper to taste
- tsp ½dried thyme
- tsp ¼dried oregano
- tsp ½dried basil
- 1 box whole wheat penne pasta 14.5 oz
- 10 oz. jumbo wild caught shrimp, tail off, peeled & deveined
- 2 tbsp pesto sauce I use Bellino brand
- 1 container feta cheese 6 oz
- 2 tbsp Parmesan cheese for garnishment
- 2 tbsp freshly chopped parsley
Instructions
- Place a medium, deep pot over medium heat and add the 1 tablespoon of olive oil.
- Once heated, add the minced garlic, chopped onion, Brussels sprouts, and chopped bell peppers. Allow them to cook until they have softened.
- Once they have softened, add the canned tomatoes, remaining seasonings & pesto sauce. Mix well, cover and bring to a boil.
- Once the sauce is boiling, add the shrimp, stir, and lower to a simmer for 15-20 minutes.
- While the sauce is simmering, set the oven to broil on low and place a large pot of water over high heat and bring to a boil.
- Cook the penne pasta according to the directions on the box.
- Once cooked, combine the pasta with the sauce and mix well.
- Scoop the pasta mixture into a large prepared baking dish. Fold in the feta cheese, sprinkle with the chopped parsley and parmesan cheese.
- Place the dish into the oven under the broiler until the cheese has melted. Approximately 2-3 minutes. Keep a close eye on the dish to prevent from burning the pasta. Enjoy!
Nutrition
Calories: 447kcal | Carbohydrates: 60.9g | Protein: 27.2g | Fat: 13.1g | Saturated Fat: 5.1g | Cholesterol: 102mg | Sodium: 489mg | Fiber: 10.9g | Sugar: 7.2g