Serve it with seafood.

By Stina

Ingredients

• 8 oz penne rigate
• 3 Tbsp extra-virgin olive oil
• 2 large cloves garlic, minced
• 3 large plum tomatoes, chopped into 1/2-inch pieces
• 2 large yellow tomatoes, chopped into 1/2-inch pieces
• 1/2 cup dry white wine such as sauvignon blanc
• 1/2 cup finely chopped curly parsley, divided
• 1/3 cup slivered basil leaves
• 1 Tbsp grated lemon zest
• 1 tsp kosher salt
• 12 oz (about 21 large) peeled shrimp, cut into thirds
• 16 pitted kalamata olives

Details

Adapted from womenshealthmag.com

Preparation

Step 1

1. Cook penne rigate according to package directions.

2. Heat oil in a wok or large skillet. Add garlic and cook for 30 seconds (do not brown). Add tomatoes, wine, half the parsley, basil, lemon zest, and salt. Cook 3 minutes over high heat. Add shrimp and olives and cook until shrimp are pink, about 3 minutes.

3. Add pasta to the skillet and heat. Divide among 4 bowls. Garnish with remaining parsley.

Makes 4 servings. Per serving: 486 cal, 17 g fat (2 g sat), 50 g carbs, 803 mg sodium, 3 g fiber, 26