Winter Pesto Pasta With Shrimp Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
12 ounce: Fettuccine, uncooked
1 cup: Chopped fresh kale, stems removed
1/2 cup: Fresh basil leaves,
2: Garlic cloves, halved
1/4 cup: Grated Parmesan cheese,
1/8 tsp: Salt,
1 cup: Plain, non-fat yogurt
1 tsp: Vegetable oil,
1 lbs: Medium shrimp, peeled and deveined
1 medium: Red bell pepper cut into bite-size pieces,
Directions:
Prepare pasta according to package directions. While pasta is cooking,
puree kale, basil, garlic, Parmesan cheese and salt in a food
processor or blender until smooth. Stir in yogurt.
Place oil in large skillet. Saute the shrimp and red bell pepper in
the skillet over medium-low heat for 4 minutes or until shrimp is
bright pink and cooked through.
When pasta is done, drain well and transfer it to a serving bowl. Add
the kale mixture and toss well. Add shrimp and bell pepper, tossing
gently. Serve immediately.
Each serving provides: 798 Calories; 50.4 g Protein; 130 g
Carbohydrates; 6.9 g Fat; 179 mg Cholesterol; 410 mg Sodium. Calories
from Fat: 8%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Source from luhu.jp
puree kale, basil, garlic, Parmesan cheese and salt in a food
processor or blender until smooth. Stir in yogurt.
Place oil in large skillet. Saute the shrimp and red bell pepper in
the skillet over medium-low heat for 4 minutes or until shrimp is
bright pink and cooked through.
When pasta is done, drain well and transfer it to a serving bowl. Add
the kale mixture and toss well. Add shrimp and bell pepper, tossing
gently. Serve immediately.
Each serving provides: 798 Calories; 50.4 g Protein; 130 g
Carbohydrates; 6.9 g Fat; 179 mg Cholesterol; 410 mg Sodium. Calories
from Fat: 8%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Source from luhu.jp