Healthy Tomato Cream Sauce with Roasted Shrimp Pasta

Preheat oven to 400 F.

Bring a large pot of water to a boil. Cook pasta as directed on the package. When done, drain it and set aside.

Meanwhile, in a Dutch oven or large pot, heat 1 1/2 teaspoons of olive oil over medium. Add half of the diced onion and sauté until beginning to soften, about 2 minutes. Add 1 1/2 teaspoons garlic, 1 teaspoon red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Sauté 2-3 minutes more. Turn heat to medium high. Add red peppers (or other frozen vegetables of your choice) and continue to cook until fully heated through, about 5 minutes. Remove the mixture from the pan and set aside.

Return the pot over medium heat. Add 1 1/2 teaspoons 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 rimmed baking sheet. Drizzle with remaining 1 1/2 teaspoons of olive oil and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon 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 teaspoon 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.