Winter Pesto Pasta With Shrimp

Winter Pesto Pasta With Shrimp
Yield: 4 Servings


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


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%

Source: National Pasta Association