Move that body: 3-mile walk (Miles for the win!)
Look what came out of my garden!
Beautiful, juicy, ripe tomatoes. Lots of them. They were just perfect for roasting and throwing in a make-up-as-you-go Greek-inspired pasta.
Say it with me: Mmmm.
By the way, that smile isn’t just because the food tasted good. I was smiling because Miles stayed sleeping long enough for me to eat. I swear that boy has a sixth sense to start crying just as I’m about to eat.
Roasted Tomato Pasta with Shrimp, Spinach and Feta
A bowlful of tomatoes, roasted using this recipe
8 ounces pasta of choice, cooked (reserve ladelful of pasta water)
1 clove garlic
Bag of frozen raw, deveined shrimp, thawed
1 teaspoon oregano
Salt and pepper, to taste
Juice of half a lemon
6 ounces baby spinach
Handful of reduced fat feta
Prepare tomatoes and pasta according to directions. Drizzle olive oil in a sauté pan over medium-high heat and add garlic, cooking until just fragrant. Add shrimp, oregano, salt and pepper and lemon juice to the pan; cook until the shrimp are just pink. Add reserved pasta water and spinach, cooking spinach until it wilts. Toss in roasted tomatoes and pasta, combining gently as to not mush the tomatoes. Sprinkle with feta cheese as desired and enjoy!
Mark and I were big fans of this recipe, and it was a great way to use our summer “harvest.” What’s your favorite way to use your garden veggies?