Indulge In {Creamy Tomato Pasta}

During the summer months, dinners are all about being light and refreshing. However, with the transition into fall I find that dinners transition to hearty and comforting. While cooler months leave me craving comfort food, it doesn't leave me craving the extra calories that come with them. That's why when I found this recipe for creamy tomato pasta using greek yogurt that is loaded with spinach, I couldn't wait to give it a try. It was just what I was looking for and is possibly my new favorite fall meal. Here's the recipe adapted from Back to Her Roots...

:: Ingredients ::

1 box Whole Wheat Penne

1 Tablespoon Olive Oil

4 Cloves Garlic, minced

1 Pinch Crushed Red Pepper Flakes

2 Medium Tomatoes, chopped

Salt & Pepper to taste

2 Boxes Frozen Whole Spinach, defrosted

1 Pound Medium Raw Shrimp

1/2 Cup Marinara Sauce

1/3 Cup Plain Greek Yogurt

1/4 Cup Parmesan Cheese, grated

:: Directions ::

1. Cook penne according to package directions, omitting salt and fat. Drain and set aside.
2. In a large skillet with a lid, heat olive oil over medium-low heat. Add in garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften.
3. Add in tomatoes, salt and pepper. Cook for 5 minutes.
4. Turn heat up to medium-high and add in shrimp. Cook for 1-2 minutes, or until shrimp are pink and opaque. Remove from heat, add in spinach and cover skillet. Let spinach wilt for 2 minutes.
5. Remove lid and place skillet back over low heat. Add the penne, Greek yogurt and pasta sauce. Stir until sauce is mixed well and all pasta and veggies are coated. Heat until just warmed through. Divide into pasta bowls and serve topped with parmesan cheese.