Shrimp And Penne Supper

• 2 cups uncooked whole wheat penne pasta
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 teaspoons olive oil, divided
• 1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic
• 2 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup all-purpose flour
• 1 cup fat-free half-and-half
• 3/4 cup fat-free milk
• 1 package (10 ounces) fresh spinach, torn
• 1/2 cup shredded Parmesan cheese, divided
• 1 pound uncooked medium shrimp, peeled and deveined

1. Cook pasta according to package directions. Meanwhile, in a
2. coated with cooking spray, cook onion and garlic in 1 teaspoon oil over medium heat for 3 minutes. Stir in the tomatoes, Italian seasoning, salt and pepper flakes.
3. Combine the flour, half-and-half and milk until smooth; gradually stir into skillet. Bring to a boil, stirring constantly. Add spinach; cook and stir for 2 minutes or until spinach is wilted and sauce is thickened. Stir in 1/4 cup cheese. Drain pasta and place in a serving bowl. Add sauce and toss to coat; keep warm.
4. In the same skillet, cook the shrimp in remaining oil over medium heat for 3-4 minutes or until shrimp turn pink. Place over pasta mixture; sprinkle with remaining cheese.

whole wheat penne pasta, onion, garlic, olive oil, tomatoes, italian seasoning, salt, red pepper, allpurpose, milk, fresh spinach, parmesan cheese, shrimp

Taken from www.tasteofhome.com/recipes/shrimp-and-penne-supper/ (may not work)