Winter Pesto Pasta with Shrimp
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
- 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
- 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.
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information provided by the recipe author.
Amount Per Serving
% Daily Value
Total Fat 6.00g 9%
Cholesterol 0.00mg 0%
Sodium 410.00mg 17%
Carbohydrates 130.00g 43%
Protein 50.00g 100%