I love anything pumpkin. And I am always thinking of ways to spend less time in the kitchen, but still crank out a healthy flavorful meal. So, I thought to give this pumpkin pasta sauce a shot and it was creamy goodness. Here’s how I whipped it all up.
Cooking time 15 minutes.
1 tsp of oil
1 box of whole wheat pasta
1 jar of Pumpkin Pasta Sauce. ( could be found in the gluten-free section of your supermarket)
1 bag of spinach
2 cups of already cooked shrimp.
Boil water in a big pot and add whole wheat pasta. Cook for 8 to 1o minutes. Drain pasta and sit aside. (Tip! if you don’t like your pasta sticking together, add a tbsp. of oil in the boiling water while cooking.)
Meanwhile, heat sauce pan with oil. Sautee shrimp for 3 minutes until lightly caramelized. Sit aside.
On medium high heat, add a bag of spinach in a sauce pan. Stir until the spinach wilts. Add Pumpkin pasta sauce, and shrimp. Cover and reduce heat to low medium and let simmer for 5 minutes. Toss in cooked pasta to the mixture and stir until everything is combined.
Serve with salad of your choice. I had sunflower as my salad…I love trying different kinds of salad.
Side dish: Zucchini Tossed in pesto. Cook time 8 to 10 minutes
1 tsp of oil
2 Zucchinis Diced
tbsp. of pesto.
Heat oil in pan on medium high heat and sautee the diced zucchinis for 8 minutes until soft. Add in a tbsp. of pesto to the cooked zucchini and stir until thoroughly coated and wha-la! you are done.