Brown Rice Fusilli with Shrimp, Arugula, Tomatoes, & Goat Cheese

• Salt
• 3/4 lb (75 g) pasta (I used brown rice fusilli--cavatappi or ziti work well too)
• 5 oz. small cooked & peeled shrimp
• 2 cups loosely packed arugula leaves
• 1 Tbsp extra-virgin olive oil
• 2 cups (12 oz/375 g) grape or cherry tomatoes (preferably organic)
• 1 clove garlic, chopped
• 1/4 cup (1 oz /30 g) crumbled fresh goat cheese
• Freshly ground pepper

1. Bring a large pot 3/4 full of water to a boil. Add 2 Tbsp salt and your pasta and cook according to package directions, until al dente.
2. While water is boiling or while pasta cooks, heat your shrimp briefly in a large skillet with a little bit of olive oil, then set aside. (If shrimp were frozen, thaw in advance or follow package instructions for quick thawing, then heat in skillet)
3. When the pasta is almost done, warm 1 Tbsp olive oil in a large frying pan over medium-high heat.
4. Drain the pasta and reserve about 1/4 cup of cooking water. Place the pasta in a warmed serving bowl, mix the shrimp and the arugula in, and keep warm.
5. Add the tomatoes to the frying pan and, holding the pan handle, roll the tomatoes around by jerking the pan toward you, then pushing it away. While they cook, add the garlic. Keep the tomatoes moving until their skins crack, about 1-3 minutes.
6. Remove from heat and sprinkle with 1/4 teaspoon salt. Spoon the tomatoes over the pasta.
7. Dollop the goat cheese, 1 tbsp at a time, on top of the tomatoes. Using a large fork and spoon, toss to combine. Add 1 or 2 Tbsp (or more if needed) of the cooking water if pasta seems dry. The cheese will melt, creating a creamy sauce.
8. Season with pepper and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user JKLAFOLLETTE.