Nothing says summer quite like sweet, juicy, ripe tomatoes. The tomatoes are tossed with fresh ingredients to create a light yet satisfying meal thats perfect for summer evenings. It’s simple, nourishing, and tastes just as delicious the next day.

Ingredients:

• 3 cups flavor bomb tomatoes, halved

• 1 container pre-washed spinach

• 4 cloves garlic, minced

• 1.5-2 cups cottage cheese

• 1 bag wild caught frozen shrimp, thawed

• 1 box capellini [angel hair] pasta

• Extra-virgin Olive Oil

• Parmesan cheese, freshly grated

• Salt

• Pepper

• Dried basil

• Italian seasoning

Directions:

• Prep the ingredients

  • Halve the tomatoes

  • Mince the garlic

  • Set both aside

• Cook the tomato mixture

  • Heat the oil in a large skillet over medium-high heat.

  • Add the tomatoes and garlic.

  • Cook for 3-5 minutes, stirring occasionally, until the tomatoes begin to soften.

• Add the spinach

  • Stir in the spinach and seasonings.

  • Cook for about 5 minutes, or until the spinach is fully wilted.

• Cook the pasta

  • While the spinach is cooking down, bring a large pot of water to a rolling boil.

  • Add a generous amount of kosher salt.

  • Cook pasta according to the package directions, stirring occasionally.

• Add the shrimp

  • Once the spinach has wilted, add the thawed pre-cooked shrimp to the skillet.

  • Cook for 2-3 minutes, stirring occasionally, until the shrimp are heated through.

• Combine everything

  • Drain the pasta in a colander and return it to the pot.

  • Pour the tomato, spinach, and shrimp mixture over the pasta.

  • Add the cottage cheese and a handful of freshly grated Parmesan.

  • Stir until everything is evenly combined and the cheese is incorporated.

• Serve

  • Top with additional freshly grated Parmesan and enjoy!