Winter Pesto Pasta with Shrimp
- 12 oz Fettuccine, uncooked
- 1 c Chopped fresh kale
- -- stems removed
- 1/2 c Fresh basil leaves
- 2 Garlic cloves; halved
- 1/4 c Grated Parmesan cheese
- 1/8 ts Salt
- 1 c Plain, non-fat yogurt
- 1 ts Vegetable oil
- 1 lb Medium shrimp
- -- peeled and deveined
- 1 md Red bell pepper
- - cut into bite-size pieces
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)
Posted to MM-Recipes Digest V4 #300 by "Deborah Kühnen"
on Nov 19, 97
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)
Posted to MM-Recipes Digest V4 #300 by "Deborah Kühnen"
