Spinach Sauce Pasta with Shrimp

Work has been more hectic than usual lately so I was trying to brainstorm ways to be more efficient when a light bulb went off and I realized that I could save a bunch of time if I started running home from work a few times a week! Not only do I get a great workout in, but the jog home only takes 10 minutes longer than my usual 45 minute commute. Why didn’t I think of this earlier?!? I’m taking the shortest route home right now, but hopefully will start gaining enough endurance to mix my things up eventually. It’s funny, but I don’t usually have much of an appetite after I run…until the next day that is, when I become completely ravaneous and end up snacking all day. Anyway, one night after my run I decided to get some carbs ready in anticipation of my need to recharge the next day and whipped up this yummy pasta dish.

This spaghetti has a bit of a Greek twist because I made a sauce of pureed spinach, onions, garlic, lemon juice, and oregano. I mixed in some tomato paste to give it some depth and a bit of cottage cheese to add some richness without the heaviness of cream a la Cara. The shrimp and feta rounded out the dish nicely, although next time I may also add in some chopped roasted red peppers!

Spinach Sauce Pasta with Shrimp
Printable Recipe

1 pound whole wheat spaghetti
1 tablespoon olive oil
1 medium red onion, chopped
4 garlic cloves, minced
1 pound fresh baby spinach
2 tablespoons tomato paste
1/2 cup 2% cottage cheese
2 teaspoons dried oregano
Juice of one lemon
3/4 teaspoon salt
1 pound shrimp, peeled and deveined
1/2 cup crumbled feta cheese

To prepare the pasta, cook spaghetti according to package directions. Drain the pasta in a colander, return it to the pot, and keep warm.

Meanwhile, heat olive oil in a large nonstick skillet over medium high heat. Add onion and sauté 5 to 7 minutes or under tender; add garlic and sauté one additional minute. Place onion mixture in a food processor and wipe the pan clean with a damp cloth. Add half the fresh spinach to the cleaned pan and place a lid on top. Heat for 4 to 6 minutes or until wilted. Add the remaining half of the fresh spinach to the pan; stir well and repeat, cooking spinach 4 to 6 additional minutes or until wilted. Place spinach in the food processor with the onion; add in tomato paste, cottage cheese, oregano, lemon juice, and salt and pulse until smooth.

Place shrimp and spinach sauce into a large nonstick skillet and cook on medium high heat for 2 to 3 minutes, stirring frequently, or until shrimp are cooked through and opaque. Add sauce to the pasta and mix well. Scoop evenly into 6 bowls and garnish with crumbled feta cheese. Makes 6 servings.

Nutrition: 430 calories, 9.6g fat, 10.6g fiber, 30.7g protein per serving
Cost: $1.75 per serving

23 Responses to Spinach Sauce Pasta with Shrimp

  1. What about your stuff? Do you not have a purse? I like the idea of multitasking like that though if you can get the logistics right :)
    The shrimp spinach pasta sounds fab. I have yet to try the cottage trick… maybe soon!

  2. Why drive or take the T when you can run? Exactly the way I would do it. Once my stress fractures heal and I can run again, I have vivid dreams of running downtown to Trader Joe’s and/or Whole Foods. It might actually be faster than taking the subway.

    I love this pasta! It’s almost like a spinachy pesto. The cottage cheese twist sounds excellent.

  3. I wish I lived close enough to work to go for an afternoon jog home! However, in TX running around going home time may not be the smartest.. but I do love this pasta! I’m adding it to my list right now!

  4. You would make all the Austin eco-hippies proud! (That’s where I’m from, btw.) :) But seriously, kudos to you for running!

    And I love this spinach sauce!!! Yum!

  5. That’s kind of cool! You’re like superwoman. Faster than a speeding car! This looks really delicious! Love the sauce and the flavors.

  6. Thanks everyone!

    Elina and Sophie – I just stuff my essential cards and keys in my ipod case and hold my phone. I’m worried if I trip or something that I’ll break my phone so I need to get one of those running belts! Then I take a new bag to work the next day with all that stuff and my lunch in it :)

    Natalie – I normally take the bus/T to work, like many do in Boston!

  7. Awesome idea! I try to do that soemtimes on weekends…or even just running down to teh ice cream place to counter act it hahah! I have a solid 13-15 miles to go to work so I don’t see that happening, but at least my commute only takes 15-20min in the car.

    This dish looks SO delish! This is screaming to me as something I would make and love :)

  8. I have a lot of catching up to do on your blog, but I always do a double-take when I come across your pasta recipes! Somehow your recipes are perfectly tuned to my palette … can’t wait to try this one too!

  9. Yum! This is our kinda pasta. The kids and I much prefer a non tomato based sauce on pasta. I gotta tell ya to that my children will probably wanna squeeze lemon over it. Isn’t that funny? They love how citrus brightens a dish. Think I have foodies in the making? :)

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