A Colorful Springtime Pasta Dish

Something occurred to me yesterday.

I have a cooking blog and can't remember the last time I posted a recipe.

Huh.

So, I whipped together this light and delicious pasta dish for supper. All of the different colors of the ingredients make it a beautiful dish--perfect for entertaining!

Not only is it tasty but it is healthy as well. By using garden vegetable pasta, you will be cutting calories and getting the nutrients of vegetables.

Anngredients

• 12 oz. garden vegetable rotini
• 6 oz. artichoke hearts (set 3 tbsp. artichoke juice aside)
• 1 lb. pre cooked, deveined, tail off shrimp
• 1 cup cut up spinach 
• 1/2 lemon
• Parmesan cheese (for garnish)

1. Cook pasta as directed on the box.
2. In separate pan, add artichoke juice and cook on low. Once juice begins to heat, add shrimp, artichoke hearts, and spinach. Let simmer for 5 minute, stirring occasionally. 
3. Drain pasta and pour shrimp mixture over top. Stir to mix. 
4. Sprinkle desired amount of Parmesan cheese over top.

What a pretty springtime supper!

This goes great with a nice side salad, like this one (by this point, you are probably thinking that I have a lot of spinach that I'm trying to use up.. you would be correct).

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