Mediterranean Pasta with Shrimp

INGREDIENTS

 

2 1/2 cups uncooked bow-tie (farfalle) pasta (5 oz)

1 lb uncooked medium shrimp (thawed if frozen), peeled, deveined and tail shells removed

1 package (4 oz) crumbled feta cheese (about 1 cup)

3 cups lightly packed fresh spinach (about 3 oz), stems removed, torn into pieces

1 medium red bell pepper, chopped (1 cup)

2 tablespoons chopped fresh or 1 teaspoon dried basil leaves

1/2 teaspoon salt

1/3 cup sliced Kalamata olives or 1 can (2 1/4 oz) sliced ripe olives, drained

2 tablespoons olive or vegetable oil

 

DIRECTIONS

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 4-quart saucepan or Dutch oven, cook pasta as directed on package, adding shrimp during last 2 minutes of cook time. Cook until pasta is tender and shrimp are pink. Drain; return to saucepan.
• Stir 1/2 cup cheese and remaining ingredients except oil into cooked pasta and shrimp. Pour into baking dish; spread evenly.
• Bake 10 to 15 minutes or until hot. Sprinkle with oil; toss. Top with remaining cheese.
• (From Pillsbury.com)