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| INGREDIENTS |
| 8 oz. |
whole-wheat fettuccine |
| 1 lb. |
asparagus, trimmed and cut into 1-inch pieces (about 4 cups) |
| ½ cup |
sliced jarred roasted red peppers |
| ¼ cup |
prepared pesto |
| 2 tsp. |
extra-virgin olive oil |
| 1 lb. |
raw shrimp (21-25 per pound), peeled and de-veined |
| 1 cup |
dry white wine |
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| RECIPE |
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Prepare pasta according to package and add asparagus during last 3 minutes of cooking, drain, reserving ¼ cup of liquid.
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Return pasta and asparagus to pot, add peppers and pesto, keep warm.
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Heat oil in large sauté pan over medium heat, add shrimp and cook until just pink.
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Add wine, turn up heat and cook until shrimp are completely done and wine is a bit reduced.
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Add shrimp and reserved pasta water to pot. Serve and enjoy!
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| SERVING SUGGESTION |
SERVING SIZE:
1½ cups
NUMBER OF SERVINGS:
6
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| NUTRITION FACTS |
| |
| Calories |
303 |
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| Total Fat |
8 g |
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| Sodium |
284 mg |
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| Total Carbohydrates |
32 g |
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| Fiber |
6 g |
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| Protein |
21 g |
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