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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Source: Good Housekeeping Ingredients:
1 pint grape tomatoes |
3 teaspoons olive oil |
8 ounces whole wheat orzo (1 1/4 cup) |
1 (15 ounce) can cannellini beans, rinsed and drained (15 - 19 ounce can) |
12 ounces medium shrimp, peeled and deveined |
6 ounces baby spinach |
2 ounces feta cheese |
1/4 cup fresh dill, chopped |
dill sprigs (to garnish) |
Directions:
1. Preheat oven to 450 degrees.
2. Foil line a 15 1/2 by 10 1/2 inch jelly roll pan.
3. In pan, combined tomatoes, 2 teaspoons oil, 1/8 teaspoon each salt and pepper.
4. Roast 15 minutes or until tomatoes begin to collapse.
5. Cook ozro as directed, drain return to pot.
6. In medium bowl, toss beans, shrimp, 1/4 black pepper, and remaining 1 teaspoon olive oil.
7. Add to tomato mixture and stir.
8. Spread in single layer and roast 5 minutes longer or until shrimp are opaque.
9. Add spinach to ozro in pot and toss to wilt.
10. Stir in shrimp mixture, feta, and dill.
11. Transfer to shallow bowls and garnish with dill sprigs.
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