Ingredients
2 cups uncooked whole wheat penne pasta1 medium onion, chopped3 garlic cloves, minced2 teaspoons olive oil, divided1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic2 teaspoons Italian seasoning1/2 teaspoon salt1/2 teaspoon crushed red pepper flakes1/4 cup all-purpose flour1 cup fat-free half-and-half3/4 cup fat-free milk1 package (10 ounces) fresh spinach, torn1/2 cup shredded Parmesan cheese, divided1 pound uncooked medium shrimp, peeled and deveined
Preparation
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook onion and garlic in 1 teaspoon oil over medium heat for 3 minutes. Stir in the tomatoes, Italian seasoning, salt and pepper flakes.
Combine the flour, half-and-half and milk until smooth; gradually stir into skillet. Bring to a boil, stirring constantly. Add spinach; cook and stir for 2 minutes or until spinach is wilted and sauce is thickened. Stir in 1/4 cup cheese. Drain pasta and place in a serving bowl. Add sauce and toss to coat; keep warm.
In the same skillet, cook the shrimp in remaining oil over medium heat for 3-4 minutes or until shrimp turn pink. Place over pasta mixture; sprinkle with remaining cheese.
