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)

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