2bagsfrozen bell peppers(12-ounce bags) thawed and drained, or the fresh equivalent or your veggies of choice
1cupprepared pasta sauceI like Newman's Own
2cansfire-roasted diced tomatoes(14.5 ounce cans)
1 1/4cupmilk(I use non-fat evaporated milk for the extra creaminess, but any milk will work just fine)
1cupnon-fat plain Greek yogurt
1packagefrozen spinach(10 ounces) thawed with excess moisture squeezed out
1poundfrozen shrimp(16 ounces) thawed and deveined with tails removed
Grated Parmesan cheeseoptional, for serving
Instructions
Preheat oven to 400 degrees F.
Bring a large pot of water to a boil. Cook pasta as directed, drain, and set aside.
Meanwhile, in a dutch oven or large pot, heat 1 1/2 tsp. olive oil over medium. Add half of diced onions and sauté until beginning to soften, about 2 minutes. Add 1 1/2 tsp. (equivalent of 1/2 T.) garlic, 1 tsp. red pepper flakes, 1/4 tsp. salt, and 1/4 tsp. black pepper. Sauté 2-3 minutes more. Turn heat to medium high. Add red peppers and continue to cook until fully heated through, about 5 minutes. Remove from pan and set aside.
Return heat to medium. Add 1 1/2 tsp. olive oil, remaining onion, and remaining garlic. Cook until onions soften slightly, about 2 minutes. Add prepared pasta sauce and diced tomatoes, one can drained and the second can with all the liquid. Turn up heat until mixture begins to bubble, stirring frequently.
Reduce heat to a gentle simmer. Stir in milk. Continue to simmer, stirring occasionally until sauce thickens, about 10 minutes.
Meanwhile, place shrimp on a large baking sheet. Drizzle with remaining 1 1/2 tsp. olive oil and sprinkle with remaining 1/4 tsp. salt and 1/4 tsp. pepper, tossing shrimp to coat as needed. Roast in preheated oven, just until pink and no longer translucent, 8-10 minutes. Remove from oven.
Once sauce has thickened, add remaining 1 tsp. red pepper flakes. Stir in Greek yogurt until combined. Stir in spinach. Add peppers and shrimp and stir until heated through. Last, add prepared pasta, stirring to coat evenly with sauce. Serve topped with grated Parmesan cheese as desired.