Spicy Shrimp and Tomato Pasta Toss
Per ServingSpicy Shrimp and Tomato Pasta Toss |
||
|---|---|---|
| Makes: 4 servings | ||
| Serving Size: 1 cup | ||
| Calories | 170 | |
| Fat | 8 | g |
| Saturated Fat | 1 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 15 | g |
| Fiber | 2 | g |
| Sugars | 2 | g |
| Cholesterol | 70 | mg |
| Sodium | 540 | mg |
| Potassium | 270 | mg |
| Protein | 11 | g |
| Phosphorus | 210 | mg |
| Choices: Starch 1, Lean Meat 1 1/2, Fat 1 | ||
- Makes: 4 servings
- Serving Size: 1 cup
Ingredients
| 6 | cups | water |
| 2 | oz. | multigrain spaghetti noodles, broken in half |
| 8 | oz. | peeled raw shrimp |
| 2 | cups | small broccoli florets |
| 4 | oz. | sweet grape tomatoes, quartered |
| 1–2 | med. | jalapeño, halved lengthwise, seeded and thinly sliced |
| 2 | med. | garlic cloves, minced |
| 1⁄4 | cup | chopped fresh basil |
| 2 | Tbsp. | extra-virgin olive oil |
| 1⁄2 | tsp. | salt |
Directions
- Bring the water to a boil in a large saucepan over high heat. Add the pasta, return to a boil, and cook 7 minutes. Add the shrimp and cook 2 minutes. Add the broccoli and cook 2–3 minutes or until the shrimp is opaque in center.
- Meanwhile, in a medium bowl, combine the remaining ingredients. Drain the pasta mixture and add to the tomato mixture. Toss until well blended.
Adapted from the Diabetes Carb Control Cookbook by Nancy S. Hughes.
