| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Vegetables | Pasta, Seafood, Quick | 4 | Servings | |
INGREDIENTS
| 12 | oz | Fettuccine, uncooked |
| 1 | c | Chopped fresh kale stems removed |
| 1/2 | c | Fresh basil leaves |
| 2 | Garlic cloves; halved | |
| 1/4 | c | Grated Parmesan cheese |
| 1/8 | ts | Salt |
| 1 | c | Plain, non-fat yogurt |
| 1 | ts | Vegetable oil |
| 1 | lb | Medium shrimp peeled and deveined |
| 1 | md | Red bell pepper cut into bite-size pieces |
INSTRUCTIONS
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 in yogurt. 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. Each serving provides: 798 Calories; 50.4 g Protein; 130 g Carbohydrates; 6.9 g Fat; 179 mg Cholesterol; 410 mg Sodium. Calories from Fat: 8% Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission) Posted to MM-Recipes Digest V4 #300 by "Deborah Kühnen" <DEBKUHNEN@classic.msn.com> on Nov 19, 97
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