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About Me

Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Tuesday, February 2, 2010

Mediterranean Pasta (from Katie Lee Joel's THE COMFORT TABLE)

12 oz. linguine
3 Tbsp olive oil
1 medium red onion, very thinly sliced
3 garlic cloves, minced
1 1/2 pints grape tomatoes, halved
1/3 cup pitted black olives
1 lb. large shrimp, peeled and deveined
3 cups loosely packed baby spinach
1 Tbsp chopped fresh flat-leaf parsley
8 oz. feta, crumbled (2 cups)
extra virgin olive oil

Cook pasta according to package directions. Reserve 1 cup of the pasta cooking water.

Meanwhile, heat olive oil in large skillet over medium heat. Saute onion and garlic, about 6 minutes. Add tomatoes and olives; cook another 5 minutes. Add shrimp and cook until pink, 2 to 3 minutes.

Return pasta to the large pot with 1/4 cup of the reserved pasta cooking water. Add tomato and shrimp mixture, spinach, parsley, and feta. Toss until spinach wilts. Can add more pasta water if necessary to make pasta moist and saucy. Drizzle each serving with extra virgin olive oil. Serve immediately.

4 to 6 servings

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