Winter Pesto Pasta With Shrimp

Recipe Ingredients

12 oz	340g	Fettuccine - uncooked
1 cup	146g / 5.1oz	Chopped fresh kale - - stems removed
1/2 cup	20g / 0.7oz	Fresh basil leaves
2		Garlic cloves - halved
1/4 cup	36g / 1.3oz	Grated parmesan cheese
1/8 teaspoon	0.6ml	Salt
1 cup	237ml	Plain - non-fat yogurt
1 teaspoon	5ml	Vegetable oil
1 lb	454g / 16oz	Medium shrimp - - peeled and deveine
1		Red bell pepper - cut into bite-size (medium) p

Recipe Instructions

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:
Compiled by Low-Fat Lifestyle Forum

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