Shrimp & Pesto Pasta

The spring flavors of asparagus and pesto combine beautifully with fettuccine and shrimp in a light and simple pasta dish that works for family or casual entertaining. Make it a meal: Serve with a tomato-and-arugula salad tossed with mustard-balsamic vinaigrette and fruit sorbet for dessert.

Makes: 6 servings, 1 1/2 cups each

Active Time: 35 minutes

Total Time: 35 minutes


Diabetes appropriate | Low calorie | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber |


                   8 ounces whole-wheat fettuccine

                   1 pound asparagus, trimmed and cut into 1-inch pieces (about 4 cups)

                   1/2 cup sliced jarred roasted red peppers

                   1/4 cup prepared pesto

                   2 teaspoons extra-virgin olive oil

                   1 pound raw shrimp, (21-25 per pound), peeled and deveined

                   1 cup dry white wine

                   Freshly ground pepper, to taste


        Bring a large pot of water to a boil. Add fettuccine and cook for 3 minutes less than the package directions specify. Add asparagus and continue cooking until the pasta and asparagus are just tender, about 3 minutes more. Reserving 1/4 cup of the cooking water, drain the fettuccine and asparagus and return to the pot. Stir in peppers and pesto. Cover to keep warm.

        Heat oil in a large skillet over medium heat. Add shrimp and cook, stirring occasionally, until pink, about 3 minutes. Add wine, increase heat to high and continue cooking until the shrimp are curled and the wine is reduced, about 3 minutes. Add the shrimp and the reserved cooking water to the pasta; toss to coat. Season with pepper and serve immediately.


Per serving: 303 calories; 8 g fat ( 2 g sat ); 115 mg cholesterol; 32 g carbohydrates; 0 g added sugars; 21 g protein; 6 g fiber; 284 mg sodium; 292 mg potassium.

Nutrition Bonus: Iron (20% daily value), Folate & Magnesium (16% dv), Calcium & Vitamin A (15% dv).