1 Kalechopped into bite-sized pieces (1 bunch, about 3 cups) or of Swiss Chardchopped into bite-sized pieces (1 bunch, about 3 cups)
2 tablespoons Olive Oil
5 cloves Garlicfinely minced
1 pint Cherry Tomatoeshalved
1 pound Shrimpmedium, peeled and deveined
1/4 teaspoon Red Pepper Flakes
1 tablespoon Dried Herbssuch as oregano, thyme, basil
2 tablespoons Lemon Juice
1/2 teaspoon Salt
1/2 teaspoon Pepper
Directions
1.
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Two minutes before the pasta is set to be done, add the greens to the water. Drain and rinse under cold water; transfer to a large bowl.
2.
Combine the shrimp, red pepper flakes, salt, and a few grinds of pepper in a medium bowl. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until golden, about one minute. Add the shrimp and cook until pink, about three minutes per side.
3.
Add the tomatoes and cook, stirring often, until slightly softened, about two minutes.
4.Add the shrimp mixture to the bowl with the pasta along with the herbs and juice. Toss to combine with a little extra olive oil.
Nutrition Facts
Serving Size 0.25
Serving Per Container 4
Amount Per Serving
Calories 625
% Daily Value*
Total Fat 11 g
14%
Saturated Fat 2 g
10%
Sodium 459 mg
20%
Total Carbohydrate 95 g
35%
Dietary Fiber 14 g
50%
Protein 46 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
