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Tag Archives: Vegetables

Creamy Garlic Pasta with Shrimp & Vegetables

Creamy Garlic Pasta with Shrimp & Vegetables

Servings

4 servings

Calories

385 calories per serving

Ingredients

• 6 ounces whole-wheat spaghetti
• 12 ounces peeled and de-veined raw shrimp (see Note), cut into 1-inch pieces
• 1 bunch asparagus, trimmed and thinly sliced
• 1 large red bell pepper, thinly sliced
• 1 cup fresh or frozen peas
• 3 cloves garlic, chopped
• 1 1/4 teaspoons kosher salt
• 1 1/2 cups nonfat or low-fat plain yogurt
• 1/4 cup chopped flat-leaf parsley
• 3 tablespoons lemon juice
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon freshly ground pepper

Preparation

1.)  Bring a large pot of water to a boil. Add spaghetti and cook 2 minutes less than package directions. Add shrimp, asparagus, bell pepper and peas and cook until the pasta is tender and the shrimp are cooked, 2 to 4 minutes more. Drain well.
2.)  Mash garlic and salt in a large bowl until a paste forms. Whisk in yogurt, parsley, lemon juice, oil and pepper. Add the pasta mixture and toss to coat.

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Vegetable Lover’s Chicken Soup

Vegetable Lover’s Chicken Soup

Servings

2 servings (serving size: 2 cups)

Calories

261 calories per serving

Ingredients

• 1 tablespoon extra-virgin olive oil
• 8 ounces chicken tenders, cut into bite-size chunks
• 1 small zucchini, finely diced
• 1 large shallot, finely chopped
• 1/2 teaspoon Italian seasoning blend
• 1/8 teaspoon salt
• 2 plum tomatoes, chopped
• 1 14-ounce can reduced-sodium chicken broth
• 1/4 cup dry white wine
• 2 tablespoons orzo, or other tiny pasta
• 1 1/2 cups packed baby spinach

Preparation

1.)  Heat oil in a large saucepan over medium-high heat. Add chicken and cook, stirring occasionally, until browned, 3 to 4 minutes. Transfer to a plate.
2.)  Add zucchini, shallot, Italian seasoning and salt and cook, stirring often, until the vegetables are slightly softened, 2 to 3 minutes. Add tomatoes, broth, wine and orzo (or other tiny pasta); increase heat to high and bring to a boil, stirring occasionally. Reduce heat to a simmer and cook until the pasta is tender, about 8 minutes, or according to package directions. Stir in spinach, the cooked chicken and any accumulated juices from the chicken; cook, stirring, until the chicken is heated through, about 2 minutes.

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