1 onion, thinly sliced
3 cloves garlic, minced
1 tablespoon olive oil
6 cups coarsely chopped spinach
1/2 cup fat-free chicken broth
3/4 pound medium shrimp, peeled and deveined, with tails left on
1 cup sliced roasted peppers
1/2 teaspoon freshly ground black pepper
6 ounce spaghetti cooked
Toss onions and garlic with oil, then cook in a covered pot over medium heat, stirring, until onions are tender, about 10 minutes. Add spinach and broth. Bring to a boil. Cook, tossing often, until spinach is tender, 1 to 2 minutes. Add shrimp, roasted peppers and black pepper. Cook, tossing often, until shrimp are pink and cooked through, 3 to 4 minutes. Toss sauce with hot spaghetti and serve.
Makes 4 servings.
Calories…..328…..Fat…..6 g…..Fiber…..4.9 g.