Ingredients:
-
250g Torino Farfalla Pasta
-
1/4 cup fresh lemon juice
-
1 1/2 tbsps Dijon mustard
-
1 teaspoon minced fresh garlic
-
1/4 cup olive oil
-
1/2 teaspoon kosher salt
-
12 oz. medium shrimps, peeled and deveined
-
8 oz. fresh spinach
-
1 1/2 cup canned cannellini beans, rinsed and drained
Combine juice, mustard, garlic, in a small bowl, stirring well with a whisk. Gradually add oil, stirring constantly with a whisk. Stir in salt and pepper. Heat a large non stick skillet over medium high heat. Coat pan with cooking spray. Add shrimps to pan, cook for 2 minutes or until done. Stir in spinach, cannellini beans, red onion, and 2 tablespoons capers. Too to cook pasta according to package direction and drain. Add the pasta and juice mixture to shrimps mixture.