INGREDIENTS
9 oz. fresh linguine
1 TBSP. olive oil
1/2 lb. medium shrimp, peeled and deveined
1 cup vertically sliced fennel bulb
1/2 cup thinly sliced shallots
2 garlic cloves, thinly sliced
1 (6 oz.) package baby spinach
1 TBSP. grated lemon zest
2 TBSP. fresh lemon juice
1/2 tsp. black pepper
1/4 tsp. salt
1/2 cup grated Parmesan cheese
1/4 cup part-skim ricotta cheese
DIRECTIONS
Cook pasta according to package directions, omitting salt and fat.
Drain in colander over a bowl, reserving 1/2 cup cooking liquid.
Heat a large skillet over medium-high heat.
Add oil; swirl to coat. Add shrimp, fennel and shallots; saute 3 minutes.
Add garlic; saute 30 seconds.
Add spinach; cook 2 minutes or until spinach wilts.
Stir in zest and next three ingredients.
Stir in reserved cooking liquid; cook 1 minute or until slightly thickened.
Add pasta and Parmesan cheese; toss to coat.
Top each serving with 1 TBSP. ricotta.
Serves 4.
