ANOTHER ONE MEAL
RECIPE
Prepare this tasty, nutrition-packed pasta salad to enjoy with a chilled white wine such as Sauvignon Blanc. The recipe is by Vicki Brown of Milwaukee.
Summer Mafalda Pasta Salad with Shrimp and Fresh Basil
Makes 3 servings
1⁄3 cup quinoa
2⁄3 cup water
6 ounces mafalda pasta
4 mini bell peppers, cut into bite-size pieces
1⁄4 sweet onion, sliced
4 tablespoons olive oil (divided)
2 cups coarsely chopped fresh spinach
Salt and pepper to taste
4 tablespoons lemon juice (divided)
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh Italian parsley 4 small (such as Campari) tomatoes, cut into quarters with seeds gently seeds squeezed out
2 teaspoons capers (optional)
1⁄2 pound uncooked fresh or thawed shrimp, (21 to 25 per pound) peeled and deveined
2 to 4 cloves garlic, minced
2 tablespoons pine nuts
1 ounce shaved Parmesan cheese, more if desired Add quinoa and water to a covered medium saucepan and bring to boil, simmer about 15 minutes and transfer to a large serving bowl.
While quinoa simmers, cook pasta in a large saucepan according to package directions, drain and set aside but reserve pasta water.
While pasta cooks, sauté bell peppers and onion with 2 tablespoons olive oil in a large sauté pan over medium heat until slightly caramelized, about 7 minutes. Add spinach and sauté until just wilted. Transfer to a serving bowl with quinoa and salt and pepper to taste. Add to serving bowl the cooked pasta, 2 tablespoons lemon juice, basil, parsley, tomatoes and capers, if using; mix gently. Add a small amount of pasta water to moisten.
Lastly, in same large sauté pan that cooked bell peppers, sauté shrimp over medium heat in remaining 2 tablespoons olive oil and remaining 2 tablespoons lemon juice about 2 minutes, until pink, turning once. Add garlic to shrimp and sauté until fragrant, about 30 seconds; add to serving bowl. Top with pine nuts and cheese. Refrigerate leftovers. May be eaten chilled, room temperature or warmed.