Lemony shrimp spaghetti with spinach for two

Ingredients

Serves: 2

• 2 cups (500 mL) baby spinach, divided
• 1 cup (250 mL) fresh basil leaves
• 1 clove garlic, roughly chopped
• 2 Tbsp (30 mL) olive oil
• Zest of one lemon
• 2 Tbsp (30 mL) lemon juice
• 2 Tbsp (30 mL) toasted walnuts
• 2 Tbsp (30 mL) Parmesan cheese
• ⅛ tsp (0.5 mL) salt
• 100 g fibre-enriched spaghetti
• ½ cup (125 mL) pasta cooking water
• 1 shallot, finely chopped or ¼ cup (60 mL) chopped onion
• 2 cloves garlic, minced
• ⅓ lb (150 g) shelled, deveined shrimp (if using frozen, thaw first)

Instructions

1. Bring a large pot of water to boil.
2. Combine 1 cup (250 mL) spinach, basil, 1 clove garlic, olive oil, lemon zest, lemon juice, walnuts, cheese and salt in a blender or food processor. Set aside.
3. Cook spaghetti for time indicated on package; remove ½ cup (125 mL) cooking water after about 3–4 minutes.
4. Add cooking water to blender and blend until smooth.
5. Meanwhile, spray a large non-stick frying pan with cooking spray. Add shallot and remaining 2 cloves garlic and cook, stirring occasionally over medium heat until transparent, about 2 to 3 minutes. Add shrimp and cook about 2 minutes per side until pink. Toss in remaining 1 cup (250 mL) spinach and the blended sauce.
6. Drain pasta while al dente and toss into pan with shrimp mixture. Serve hot.

• Nutrition know-how: Fibre-enriched pasta has the same amount of carbohydrates as regular pasta but double the fibre. This helps to slow your blood sugar response after the meal, as does combining it with protein and high-fibre vegetables.