Nutrition per serving may change if servings are adjusted.
6 ounces fresh or frozen peeled and deveined small shrimp
2 ounces multigrain or whole wheat farfalle pasta ( ¾ cup)
1¼ cups fresh spinach leaves
¼ cup fresh basil leaves
½ medium avocado, seeded, peeled, and chopped
¼ cup fat-free half-and-half
¼ teaspoon salt
¼ teaspoon black pepper
Nonstick cooking spray
1 small red sweet pepper, seeded and cut into matchstick-size pieces
1 cup cherry tomatoes, halved
1 cup finely shredded Parmesan cheese
Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Set aside. Cook pasta according to package directions. Drain, reserving 2 tablespoons of the pasta cooking water; set aside.
Meanwhile, in a food processor combine ¼ cup of the spinach, the basil, avocado, half-and-half, salt, and black pepper. Cover and process until smooth. Set aside.
Coat a large nonstick skillet with cooking spray. Heat skillet over medium heat. Add sweet pepper; cook 3 minutes. Add shrimp; cook 2 to 3 minutes more or until the shrimp are opaque. Stir in the pureed spinach mixture and the reserved pasta water; heat through. Remove from the heat. Add the remaining 1 cup spinach, the tomatoes, and the cooked pasta; toss to combine. Sprinkle with Parmesan cheese. Serve immediately.