Some of my favorite meals are ones that are light, healthy, and fast to make. This Shrimp and Veggie Pasta is loaded with fiber, vitamins, and protein, and takes under 30 minutes to make. I took an old recipe and revamped it with more veggies, whole wheat pasta, and shrimp. Its perfect for any time of year, and definitely great on a weeknight when you need something quick to make. This particular recipe is from my video shoot and is featured on the HealthCentral website!
Healthy Shrimp and Veggie Pasta
- 1/2 of a Large White Onion chopped
- 1 C Green and Red Bell Pepper chopped
- 25 Uncooked Shrimp deveined
- 1 C White Kidney Beans or Cannellini Beans
- 3/4 C Chicken Broth
- 4 C Baby Spinach
- 1 13oz box Whole Wheat Pasta of your choice
- 1 tsp Corn Starch
- 1/2 tsp Crushed Red Pepper
- 1/2 C Fat Free Grated Parmesan Cheese (optional)
- 1 Tbs Olive Oil
In a pot boil the pasta. While water is boiling, sautee the onion in another pot with olive oil. Add in the shrimp and cook until they are pink in color. Next add in peppers and cook through. Mix the corn starch, red pepper and chicken broth together in a separate bowl and then add it to the pot. Add in spinach and beans and cook until the spinach is slightly wilted. Drain the pasta once it is cooked and add it to the pot. Stir everything together and season with salt and pepper. Top with Parmesan cheese and serve.
Suggestion: You can add as many or as little veggies to this dish as you want. The more veggies you add, the more vitamins and nutrients the dish will have. Try broccoli, squash, roasted red peppers, tomatoes, and mushrooms.
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