Winter Pesto Pasta with Shrimp
Recipe Number: 1460
Contributor: NA
Rating: Recipe Unrated
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Serves: NA
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Easy
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Recipe is Unreviewed
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| Ingredients: |
12 oz Fettuccine, uncooked
1 cup chopped fresh kale, stems removed
1/2 cup fresh basil leaves (about 1/2 oz.)
2 cloves garlic, halved
1/4 cup grated Parmesan cheese
1/8 tsp salt
1 cup plain, non-fat yogurt
1 tsp vegetable oil
1 lb medium shrimp, peeled and deveined
1 medium red bell pepper, cut into bite-size pieces |
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| Cooking Instructions: |
1 Prepare pasta according to package directions.
2 While pasta is cooking, puree kale, basil, garlic, Parmesan cheese and salt in a food processor or blender until smooth. Stir in yogurt.
3 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.
4 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. |
| Additional
Comments: |
| Source: National Pasta Association |
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Cook Book Online
by The Scripts Joint
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