Pasta Fresca

• •
  Pasta, Mostaccioli, White, Dry(340g)
• •
  Olive oil(10g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  Garlic(240g)
• •
  Tomato
• •
  Yellow Onion(240g)
• •
  Shrimp(454g)
• •
  Spinach(28g)
• •
  Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

• •
  Olive oil(60g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  Vinegar, Balsamic(30g)
• •
  Wine, White, Dry(30g)
• •
  Parsley, Fresh(30g)
• •
  1/2 tsp. salt

Instructions

1. 1Bring a large pot of generously-salted water to a boil over high heat. Add the mostaccioli and cook 8–10 minutes according to package directions until al dente (just slightly chewy). Drain and set aside.
2. 2While the pasta cooks, whisk together the olive oil, balsamic vinegar, white wine, fresh parsley, and salt in a small bowl until well-blended. Set the vinaigrette aside.
3. 3Heat 2 teaspoons of olive oil in a large skillet over medium-high heat. Add the minced fresh garlic and sauté for 1 minute until fragrant.
4. 4Add the diced tomato and onion to the skillet and cook 4–5 minutes over medium-high heat, stirring occasionally, until the onion begins to soften.
5. 5Stir in the cooked pasta and cooked shrimp, tossing to combine. Cook 5 minutes over medium-high heat, stirring occasionally, until the pasta begins to lightly brown at the edges.
6. 6Add the fresh spinach and pour in the vinaigrette. Stir continuously and cook 3–4 minutes over medium heat until the spinach wilts completely and the mixture is heated through.
7. 7Remove from heat and divide evenly into 4 airtight containers while hot. Top each portion with grated Parmesan.
8. 8Cool to room temperature before sealing containers, then refrigerate for up to 4 days.