SHRIMP AND PENNE PRIMAVERA
Pasta's reputation - restored! With the bad press that pasta's been getting in these carb-phobic times, you may have given it up entirely. The truth is, pasta is only a problem when the noodles make the meal. The trick is rounding it out with healthy add-ins. Here, Whole Foods Markets' executive chef Steven Petsevsky has tossed in a day's supply of vegetables; they supply lots of vitamin C and good-for-you phytochemicals - plus fiber. Shrimp adds a kick of protein, and a handful of fresh herbs makes all the flavors sparkle. Self's testers' verdict: yum.
Categories Pasta Tomato Sauté Low Fat Shrimp Artichoke Broccoli Summer Self
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- In a small bowl, soak sun-dried tomatoes in hot water 20 minutes to soften. Meanwhile, cook pasta in boiling salted water until tender, then drain in a colander and rinse under cold water to stop cooking. Heat oil in a large nonstick pan over medium heat. Sauté shrimp, onion, peppers, broccoli florets, garlic and oregano 5 minutes, adding a bit of water to prevent sticking if needed. Mince the softened sun-dried tomatoes and add to the pan with artichokes, tomato wedges and cooked pasta; continue to cook, stirring, about 2 minutes longer or until vegetables are tender and pasta is heated through. Add herbs; serve immediately.
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janet kemunto
[email protected]This is a keeper!
Olufunto Adenubi
[email protected]I'll definitely be making this again!
Mahmud Hussain
[email protected]Yum!
Summra Baloch
[email protected]5 stars!
Nisha Ranamagar
[email protected]Delicious!
Nilsh Gamer
[email protected]This dish was easy to make and turned out great! I will definitely be making it again.
Joanne Watkin
[email protected]Overall, this was a good recipe. I would make it again, but I would make a few changes.
Borngreat Chukwu
[email protected]The shrimp were a bit overcooked, but the sauce was delicious.
patel Museka
[email protected]This dish was a bit too heavy for my taste. The sauce was very creamy and rich.
Priya Bhandari
[email protected]The shrimp and penne primavera was a bit bland for my taste. I added some extra garlic and red pepper flakes to give it more flavor.
Kimera Hanifah
[email protected]This was a delicious and easy recipe to follow. I made it with gluten-free penne pasta and it was just as good as the regular kind. I will definitely be making this again.
Mohamed Arab
[email protected]I followed the recipe exactly and the dish turned out perfectly. The sauce was creamy and flavorful, and the shrimp were cooked to perfection. I highly recommend this recipe.
Sagar Bantawa
[email protected]This dish was easy to make and turned out great! The shrimp were tender and the sauce was flavorful. I served it over angel hair pasta and it was a perfect meal.
Josh Newell
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The combination of shrimp, penne, and vegetables is delicious, and the sauce is to die for.
Poppy Motlakeng
[email protected]This shrimp and penne primavera was a hit with my family! The sauce was creamy and flavorful, and the shrimp were cooked perfectly. I will definitely be making this dish again.