Perfect for a summer's eve, this dish is best served just slightly warmed or at room temperature.
- Portion size 6 servings
- Credits : Canadian Living Magazine: August 2007
Charred Tomato Vinaigrette:
MethodCharred Tomato Vinaigrette: On small rimmed baking sheet, broil tomatoes, turning every 5 minutes, until well charred, about 15 minutes. Let cool.
Dice tomatoes and place in strainer set in bowl; let stand for 5 minutes to accumulate juice. In blender or small bowl, blend together tomato juice, oil, vinegar, garlic, salt, pepper, and hot pepper flakes (if using) until smooth. Return to bowl; add diced tomatoes. (Make-ahead: Cover and refrigerate for up to 2 days; bring to room temperature before using.)
In skillet, heat oil over medium-high heat; saut?hrimp, salt and pepper until pink, about 3 minutes. Add to tomato vinaigrette, tossing to coat.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 10 minutes. Drain and return to pot. Add shrimp mixture, spinach and all but 1/4 cup (50 mL) of the feta; toss to combine. Serve sprinkled with remaining feta.
Nutritional facts Per each of 6 servings: about
- Sodium 624 mg
- Protein 24 g
- Calories 485.0
- Total fat 22 g
- Cholesterol 109 mg
- Saturated fat 6 g
- Total carbohydrate 49 g
- Iron 33.0
- Folate 72.0
- Calcium 18.0
- Vitamin A 29.0
- Vitamin C 23.0