(Originally posted August 29, 2006 - Republished as the first installment of the “Recipes” category!)

One of my favorite 15 minute meals… Quick, easy, and healthy!
This recipe serves 2 +1 leftover meal (good for freezing or taking for lunch)

Ingredients:
6 oz. Barilla PLUS Penne (3/4 box)
Approx 20-30 medium sized shrimp, partially cooked, peeled, deveined (I buy them this way, frozen)
1 can black beans
1 large can crushed tomatoes
1 carton Swanson 99% fat free chicken broth
olive oil
garlic cloves
1/2 small vidalia onion
garlic powder
oregano
basil
2 tsp. sugar (cuts the acidity of the sauce - this is optional)
(sometimes I add sliced mushrooms to this as well… also optional)

Directions:

Thaw the shrimp by running it under cool water and pull off the tails.

Start a saucepan with the chicken broth and a little water to boil. I like to add some salt, but if you’re watching your sodium intake, you can do without it. When boiling, add the penne pasta. (Barilla PLUS takes slightly longer to cook than regular pasta due to it’s higher fiber and protein content.)

Mince the garlic cloves (use however many you like) and onion.

Start another pan with a drizzle of olive oil (I use a wok with a handle, but you can use a saucepot if you want) on another burner, set to med-high heat. Add onion and garlic. Sautee until onion becomes transparent. Add the shrimp and dust with garlic powder, a little oregano, basil, and some fresh ground pepper if you have it. (If you use the sliced mushrooms, add them in before the shrimp, and sautee them a little with the onion and garlic first. Then add the shrimp.)

Open the cans of beans and tomatoes. Drain the beans and rinse thoroughly. Add sugar to the can of tomatoes and stir well.

Once the shrimp firm up, add the tomatoes and beans. Add more oregano, basil, garlic powder, etc. to taste. (I’m Italian, I use lots of this stuff!) Stir well and turn the heat down to medium. Cover and let simmer.

By now the pasta should be done. Drain and return to pot.

Take a ladle-full of sauce (less shrimp) and add to the pasta, stirring well so as to prevent the pasta from sticking together. (I never added oil to the water, it never works for me. I just use the sauce to keep it moist.)

Serve the pasta and top with the sauce. And don’t forget the fresh grated asiago cheese!

This recipe can be used with diced chicken breast or ground turkey, ground beef, or whatever other “meat” you want! I just prefer shrimp because it cooks quickly and is healthy. :)

Enjoy!