The Recipe:

Greens & Shrimp & Whole Grain Magnoodles Pasta

By:  Ari  Bendersky  Abe's Market Contributor  October 24th, 2013

Watching your carbs because you think they're bad for you? Guess what ... you can actually eat pasta and enjoy it. MagNoodles packs its whole grain pasta with healthy organic-certified, non-GMO spelt and kamut, which offers a high-fiber, high-protein dish loaded with a super dose of whole grains. This simple recipe brings together shrimp garlic, white wine and fresh spinach for a quick dinner that won't leave you feeling loaded down. Add in a fresh salad or a side of steamed broccoli for even more healthy goodness.

Whole Grain Pasta with Spinach & Shrimp Recipe

  • 7 ounces of MagNoodles (1/2 box)
  • 3 T of olive oil
  • 3 cloves of garlic
  • 16 ounces of baby spinach
  • 2 cups of white wine
  • 5 to 7 pieces of cooked shrimp
  1. Sauté the 3 cloves of fresh garlic in 3 tablespoons of olive oil until soft. Add in the fresh baby spinach (may substitute kale; cooking time will increase). 
  2. Cook and stir until spinach is wilted, about 3 minutes. Add 2 cups of white wine and simmer for about 3 minutes. Add 7 ounces of MagNoodles, cooked as directed and drained. 
  3. Add 5 to 7 pieces of cooked shrimp, serve immediately. This recipe is versatile: You can cook raw shrimp with the garlic or simply serve the MagNoodles without the shrimp simply with the greens and garlic.

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Ari Bendersky

Abe's Market Contributor

Ari Bendersky Ari joined Abe's Market after years of covering music, lifestyle, wine and food for the New York Times, AP, Rolling Stone, Eater, Huff Post and more. He lives naturally by biking, hiking, green juicing and avoiding high-fructose corn syrup at all costs.

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