Shrimp and Penne Primavera |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Pasta's reputation restored! With the bad press that pasta's been getting in these carb-phobic times, you may have given it up entirely. The truth is, pasta is only a problem when the noodles make the meal. The trick is rounding it out with healthy add-ins. Here, Whole Foods Markets' executive chef Steven Petsevsky has tossed in a day's supply of vegetables; they supply lots of vitamin C and good-for-you phytochemicals plus fiber. Shrimp adds a kick of protein, and a handful of fresh herbs makes all the flavors sparkle. Self's testers' verdict: yum. Ingredients:
6 sun-dried tomato halves |
12 oz penne pasta |
1 tbsp olive oil |
1 lb shrimp, shelled and deveined |
1 medium red onion, thinly sliced |
2 medium green bell peppers, cored, seeded and thinly sliced |
3 cups broccoli florets |
2 cloves garlic, peeled and minced |
1 tsp dried oregano |
1 cup artichoke hearts in brine, drained and quartered |
2 medium tomatoes, cut into thin wedges |
1 tbsp minced fresh basil |
1 tbsp minced fresh parsley |
Directions:
1. In a small bowl, soak sun-dried tomatoes in hot water 20 minutes to soften. Meanwhile, cook pasta in boiling salted water until tender, then drain in a colander and rinse under cold water to stop cooking. Heat oil in a large nonstick pan over medium heat. Sauté shrimp, onion, peppers, broccoli florets, garlic and oregano 5 minutes, adding a bit of water to prevent sticking if needed. Mince the softened sun-dried tomatoes and add to the pan with artichokes, tomato wedges and cooked pasta; continue to cook, stirring, about 2 minutes longer or until vegetables are tender and pasta is heated through. Add herbs; serve immediately.
2. Nutritional analysis per serving: 413 calories, 5 g fat, 44% vitamin A, 119% vitamin C, 26% iron, 8% calcium Nutritional analysis provided by Self
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