Shrimp and Penne Primavera

Shrimp and Penne Primavera
Shrimp and Penne Primavera
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.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
Italian Pasta Tomato Sauté Low Fat Shrimp Artichoke Broccoli Summer Self
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 3 cups broccoli florets
  • 12 oz penne pasta
  • 1 tbsp minced fresh parsley
  • 2 cloves garlic, peeled and minced
  • 6 sun-dried tomato halves
  • 1 lb shrimp, shelled and deveined
  • 1 medium red onion, thinly sliced
  • 2 medium green bell peppers, cored, seeded and thinly sliced
  • 1 cup artichoke hearts in brine, drained and quartered
  • 2 medium tomatoes, cut into thin wedges
  • 1 tbsp minced fresh basil

Preparation 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. Nutritional analysis per serving: 413 calories, 5 g fat, 44% vitamin A, 119% vitamin C, 26% iron, 8% calcium Nutritional analysis provided by Self

Preparation 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. 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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