Shrimp Primavera with Goat Cheese

½ (16 ounce) package whole wheat rotini pasta

2 teaspoons olive oil

3 green onions, slivered

2 cloves garlic, minced

1 (8 ounce) jar quartered marinated artichoke hearts, drained

1 (14.5 ounce) can no-salt-added whole tomatoes, undrained and chopped

2 tablespoons capers

¼ teaspoon chipotle chile powder

1 pound large shrimp, peeled and deveined

⅓ pound crumbled goat cheese

Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.

Meanwhile, heat olive oil in a large skillet over medium heat; cook and stir green onions and garlic until onions are tender, about 4 minutes. Add artichokes, tomatoes, capers, and chipotle chile powder; bring to a boil. Reduce heat to low and simmer. Place shrimp into sauce; cook and stir until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes.

Divide pasta evenly into 4 bowls and top with shrimp and tomato sauce. Scatter goat cheese over sauce.