In a skillet toast the pine nuts on high heat for 1 minute. Stir continuously to prevent burning. Place the toasted pine nuts in a bowl to the side and return the skillet to the heat.

Reduce the heat to medium and pour olive oil in the skillet and add in the garlic and shrimp. Season the shrimp with salt and black pepper. Mix and then add in the grape tomatoes. Place the lid on the skillet and cook for 2 minutes.

While the shrimp and tomatoes cook heat the Barilla Ready Pasta Penne in the microwave for 60 seconds. *Make sure you break up the pasta with your fingers before microwaving. This will help ensure it heats through evenly.

Stir the shrimp and tomatoes and then add in the fresh spinach, penne pasta, zest and juice of half of a lemon and the kalamata olives. Mix well and sprinkle in the fresh dill into the skillet. Divide evenly among two plates and top with toasted pine nuts and Feta cheese. Enjoy immediately.