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