Tuesday, 22 October 2013

Healthy Pesto Ricotta Shrimp Pasta


Here’s a great dinner or lunch recipe for you: my Pesto Ricotta Shrimp Pasta. This dish is filled with veggies, shrimp and creamy pesto goodness. It’s definitely my go to meal! At around 290 calories per serving, this is undeniably a guilt-free pasta dish.



You’ll first start off by dicing up half of a red, yellow and orange pepper as well as a quarter green pepper. Dice up a quarter red onion, two cloves of garlic, and a half-cup of mushrooms. Take 2 frozen spinach nuggets and defrost in the microwave. Heat up a skillet and add two teaspoons of extra virgin olive oil. Once oil is warm, add all of your veggies.


While your veggies are cooking, take 1 cup of whole wheat egg white pasta and add to a pot of salted boiling water. Cook until tender (around 9 minutes) then strain. Return pasta to pot.  * Side note – Catelli Healthy Harvest Whole Wheat Egg White Noodles are amazing! Delicious and a better alternative to your normal white pasta. I would definitely recommend trying it out for yourself if you haven’t already!


Once veggies are tender (around 10-15 minutes), add 1 cup of thawed shrimp to the skillet. Cook for an additional 5 minutes until shrimp is warm.


Once shrimp is done cooking, add veggie and shrimp mix to pasta. Add one tablespoon of pesto and 2 tablespoons of light ricotta cheese. Add salt and pepper to taste. Mix well and serve. Makes 2 servings.


Healthy Pesto Ricotta Shrimp Pasta
Makes 2 servings

Ingredients:

1 cup Healthy Harvest Whole Wheat Egg White Noodles (or your pasta of choice)1
1 cup Shrimp, thawed
½ Red bell pepper, diced
½ Orange Bell pepper, diced
½ Yellow bell pepper, diced
¼ Green bell pepper, diced
¼ Red onion, diced
½ Cup mushrooms, sliced
2 Garlic cloves, chopped
2 Frozen spinach nuggets, thawed (or ¼ cup fresh spinach, chopped)
1 Tbsp Pesto
2 Tbsp Light smooth ricotta cheese
2 Tsp Extra virgin olive oil
Salt and Pepper to taste

Instructions:
  1. Heat up a skillet and coat with extra virgin olive oil.  
  2. Add peppers, onion, mushrooms, spinach and garlic to skillet. Mix continuously.
  3.  While veggies are cooking, bring a pot of water to a boil. Salt, and add pasta. Cook until tender (approx. 9 minutes). Strain and return to pot.
  4.  After veggies are tender (approx. 10-15 minutes), add shrimp. Cook for an additional 5 minutes or until shrimp are warm.
  5. Once veggies and shrimp are cooked, add the mixture to the pasta.
  6. Add pesto, ricotta cheese and salt and pepper to taste. Mix well and serve. 

Makes 2 servings. Each serving is approximately 290 calories.