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
Preparation
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.
