Spinach Florentine pasta

This is a light and fresh pasta that we enjoy usually during the summer time when I can get good mixed cherry tomatoes from the farmers market. Can be made with chicken or scallops also.


Serves 4

Prep Time: 10 Mins                                         Cook Time 20 Mins


  • 1 Lb. Peeled and Deveined Shrimp
  • 2 tsp olive oil
  • 2 Tbsp. diced garlic
  • 2 cups spinach
  • I pint cherry tomatoes (I like the mixed ones)
  • 8 oz. Whole wheat linguini
  • 1/2 cup shredded parmesan cheese
  • Salt & Pepper to taste


  1. Boil water according to pasta directions. Cook as directed
  2. Heat olive oil over med/high heat
  3. Add garlic and cook for 30-60 secs making sure not to burn
  4. Add Shrimp and cook until opaque
  5. Add tomatoes and cook for 2-3 mins or until the begin to burst
  6. Add spinach and cook until wiled.
  7. Reserve 1 cup pasta cooking liquid and drain pasta
  8. Add pasta to shrimp mixture and toss to combine.
  9. Add pasta water slowly until past is coated ( you won’t need it all)
  10. Toss with parmesan cheese and fresh cracked black pepper
  11. Serve immediately and enjoy

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