Cook pasta in large saucepan as directed on package, omitting salt and adding beans to the boiling water for the last 3 min. Drain pasta mixture, reserving 1/2 cup of the cooking water.
Mix dressing, garlic, lemon zest, juice and crushed pepper until blended. Heat 2 Tbsp. dressing mixture in same saucepan on medium heat. Add shrimp; cook and stir 2 min. Add pasta mixture and reserved cooking water along with the spinach, tomatoes and remaining dressing mixture; cook and stir 3 to 4 min. or until tomatoes are softened, spinach is wilted and shrimp turn pink.
Stir in 1/2 cup cheese; spoon onto platter. Sprinkle with remaining cheese.
Add 1 tsp. chopped fresh oregano to shrimp mixture in pan along with the pasta mixture, reserved cooking water, spinach, tomatoes and remaining dressing mixture.
Omit shrimp. Add 1 rinsed 15.5-oz. can cannellini beans to 2 Tbsp. hot dressing mixture in pan along with the pasta mixture, reserved cooking water, spinach, tomatoes and remaining dressing mixture.
Three cheers for this springtime favorite. It's low in fat, low in calories and contains more than 1/2 cup vegetables per serving.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 46g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, about 1-1/2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.