Warm Pasta Salad with Shrimp

  • 3 cups uncooked farfalle (bow tie pasta) whole grain 
  • 1/4 cup fresh lemon juice 
  • 1 1/2 tablespoons Dijon mustard 
  • 1 teaspoon minced fresh garlic 
  • 1/4 cup olive oil 
  • 1/2 teaspoon kosher salt 
  • 1/2 teaspoon freshly ground black pepper 
  • Cooking spray 
  • 12 ounces medium shrimp, peeled and deveined 
  • 1 1/2 cups chopped fresh spinach 
  • 1 cup canned cannellini beans, rinsed and drained 
  • 1/4 cup minced red onion 
  • 2 tablespoons chopped capers 

Preparation

1. Cook pasta according to package directions, omitting salt and fat; drain.

2. Combine juice, mustard, and garlic in a small bowl, stirring well with a whisk. Gradually add oil, stirring constantly with a whisk. Stir in salt and pepper.

3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp to pan; cook for 2 minutes or until done. Stir in spinach, cannellini beans, red onion, and 2 tablespoons capers; toss to combine. Add the pasta and juice mixture to shrimp mixture; toss.