4 Servings plus leftovers
| 1 12-oz package |
penne or corkscrew pasta |
| 2 |
cloves garlic, minced |
| 1 |
medium onion, chopped |
| 1 |
zucchini, medium dice |
| 1 |
small red bell pepper, sliced |
| 1 TB |
olive oil |
| 2 TB |
fresh rosemary (2 t dried) |
| 2 TB |
fresh thyme (2 t dried) |
| 2 TB |
fresh basil (2 t dried) |
| 12 oz |
fresh shrimp, cooked |
| 1 12-oz package |
frozen peas, thawed |
| 1 C |
low-sodium chicken stock |
| 1/8 t |
pepper flakes |
Cook pasta according to package directions. Set aside. Heat olive oil in a nonstick pan over medium-high heat. Saute onion and garlic for about 3 minutes. Add zucchini and bell pepper, and continue to cook until desired crunchiness. Add rosemary, thyme, basil, pepper flakes, shrimp and peas to saute mix. Add chicken stock.
Bring mixture to a boil for about 1 minute. Divide pasta among 4 plates. Top with shrimp mixture and serve.
Hints
- You get all the carbohydrates and protein you need in one recipe. This dish illustrates the concept of building meals around the carbohydrate.
- Serve this dish warm with a little grated parmesan and parsley for an Italian twist.
Per serving:
| 511 calories |
34 gm protein |
| 5 gm fat |
1 gm saturated fat |
| 163 mg cholesterol |
79 gm carbohydrate |
| 7 gm fiber |
428 mg sodium |
|
