Spinach and Shrimp Penne Pasta
Serve with a green salad.
Serves: 6
12 ozs[375gms] penne pasta; 2 tblspns extra virgin olive oil;
1 lb.[500g] uncooked medium shrimp, peeled, deveined;
1/2 c. white wine;3 garlic cloves, minced;
 5 large plum tomatoes, cut into thin wedges;
 6 tblspns chopped fresh basil;3 tblspns fresh lemon juice;
2 tspns grated lemon peel ;6 cups baby spinach leaves, packed;
1/8 to 1/4 tspn crushed red pepper flakes (optional)  .
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Ladle 1 cup pasta cooking liquid into small bowl and reserve. Drain pasta. return pasta to pot; cover to keep hot.
Meanwhile, heat oil in large nonstick skillet over medium-high heat.
 Sprinkle shrimp with salt and pepper.
Add shrimp & garlic to skillet and sauté 2 mins. Add tomatoes, 4 tblspns basil, lemon juice & lemon peel & sauté until shrimp are cooked through,about 3 mins. Add white wine and simmer until sauce is reduced.Add spinach leaves to hot pasta; toss until spinach wilts.
Add shrimp mixture and toss to blend.
Add enough of reserved pasta cooking liquid to moisten.
 Season to taste with salt and pepper.
Transfer pasta to bowl.
Garnish with red pepper flakes for those that like a little zip and fresh grated Parmesan cheese (optional).