Winter pesto pasta with shrimp
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Fettuccine, uncooked |
| 1 | cup | Chopped fresh kale stems removed |
| ½ | cup | Fresh basil leaves |
| 2 | Garlic cloves; halved | |
| ¼ | cup | Grated Parmesan cheese |
| ⅛ | teaspoon | Salt |
| 1 | cup | Plain, non-fat yogurt |
| 1 | teaspoon | Vegetable oil |
| 1 | pounds | 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; 50⅖ g Protein; 130 g Carbohydrates; 6.9 g Fat; 179 mg Cholesterol; 410 mg Sodium. Calories from Fat: 8%
Copyright National Pasta Association () (Reprinted with permission)