| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Italian |
Italian5 |
4 |
servings |
INGREDIENTS
| 4 |
ts |
Vegetable oil |
| 1 1/2 |
c |
Broccoli |
| 1/2 |
c |
Carrots; sliced |
| 1 |
c |
Mushrooms; sliced |
| 2 |
|
Cloves garlic |
| 1 |
c |
Chicken broth; low-sodium |
| 1 |
tb |
Cornstarch |
| 15 |
oz |
Shrimp; raw |
| 2 |
c |
Pasta; bow-tie |
| 2 |
tb |
Parmesan cheese |
| 2 |
tb |
Parsley; chopped |
| 1/4 |
ts |
Red pepper flakes; |
|
|
Crushed |
INSTRUCTIONS
In skillet, heat oil. Add broccoli and carrots and cook about 2 minutes,
until tender crisp. Add mushrooms and garlic and cook one minute longer.
Whisk in broth and cornstarch to the skillet mixture. Add shrimp and cook
until shrimp start to turn pink, about three minutes. Stir in remaining
ingredients and toss.
Per serving: 398 Calories (kcal); 8g Total Fat; (19% calories from fat);
32g Protein; 47g Carbohydrate; 164mg Cholesterol; 413mg Sodium Food
Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1
Fat; 0 Other Carbohydrates
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