Whole Wheat Fettuccini with Shrimp and Spinach

- 1/4 cup canola oil (60 mL)
- 1 lb large uncooked shrimp peeled (500 g)
- 2 garlic cloves minced (2 )
- 4 cups seeded, coarsely chopped tomatoes (1 L)
- 3 Tbsp chopped fresh basil (45 mL)
- 3 Tbsp chopped fresh oregano (45 mL)
- 3 Tbsp chopped fresh parsley (45 mL)
- 2 Tbsp lemon juice (30 mL)
- 1 Tbsp grated lemon zest (15 mL)
- 1 -10 oz package of fresh spinach leaves (284 g)
- 12 oz whole wheat fettuccini (350 g)
1. Heat 2 Tbsp (30 mL) of canola oil in a large non-stick skillet over medium heat. Add shrimp and garlic. Cook for 2-3 minutes until shrimp is done.
2. Remove shrimp from pan and set aside.
3. Add 2 Tbsp (30 mL) more of canola oil to pan. Add tomatoes, basil, oregano, parsley, lemon juice and lemon zest. Continue to cook until mixture is heated throughout, about 2-3 minutes. Add spinach leaves and reserved shrimp to pan. Toss to just wilt the spinach leaves.
4. Meanwhile, cook pasta in large amount of water according to package directions, until just tender. Drain pasta and reserve 1 cup (250 mL) of pasta water.
5. Combine pasta and shrimp mixture and some reserved pasta water, if needed. Gently toss.
6. Season with salt and pepper. Serve immediately.