Shrimp & Pesto Pasta
8 ounces whole-wheat fettuccine
1 pound asparagus, trimmed and cut into 1-inch pieces (about 4 cups)
1/2 cup sliced jarred roasted red peppers
1/4 cup prepared pesto
2 teaspoons extra-virgin olive oil
1 pound raw shrimp, (21-25 per pound), peeled and deveined
1 cup dry white wine
Freshly ground pepper, to taste
1.Bring a large pot of water to a boil. Add fettuccine and cook for 3 minutes less than the package directions specify. Add asparagus and continue cooking until the pasta and asparagus are just tender, about 3 minutes more. Reserving 1/4 cup of the cooking water, drain the fettuccine and asparagus and return to the pot. Stir in peppers and pesto. Cover to keep warm.
2.Heat oil in a large skillet over medium heat. Add shrimp and cook, stirring occasionally, until pink, about 3 minutes. Add wine, increase heat to high and continue cooking until the shrimp are curled and the wine is reduced, about 3 minutes. Add the shrimp and the reserved cooking water to the pasta; toss to coat. Season with pepper and serve immediately.
Per serving: 303 calories; 8 g fat ( 2 g sat , 4 g mono ); 115 mg cholesterol; 32 g carbohydrates; 0 g added sugars; 21 g protein; 6 g fiber; 284 mg sodium; 292 mg potassium.
Nutrition Bonus: Iron (20% daily value), Folate & Magnesium (16% dv), Calcium & Vitamin A (15% dv).
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