Whole Wheat Kale Pesto pasta with Shrimp
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/4 c Kale and Basil Pesto, vegan, homemade (my recipe)*170 g or 2.5 c Catelli 100 % whole wheat healthy harvest pasta 2 cup chopped Kale (frozen)12 oz Shrimp, cooked (one bag frozen cooked shrimp, about 340 g) I used de-veined tail-on1 cup snap Beans, yellow and green (I used frozen)*Pesto; use 1/4 c or 1/4 of this recipe:3 cup chopped Kale2 cups loosely packed fresh Basil leaves2 cloves Garlic1/4 cup Olive Oil1/4 cup Lemon Juice (about 1/2 lemon)1/4 c Pine Nuts
Boil a very large pot of water.
Measure out ingredients and set timer for 10 minutes.
Drop in pasta and cook for about 4-5 minutes, then add kale, then about a minute later add beans. Once it's up to a good boil again wait another minute or so then add shrimp for 2-5 minutes- long enough for them to warm up.
Carefully drain everything then toss with the pesto and serve,
Voila! easy!
Serving Size: Makes 4 satisfying servings about 1 1/2 c each
Measure out ingredients and set timer for 10 minutes.
Drop in pasta and cook for about 4-5 minutes, then add kale, then about a minute later add beans. Once it's up to a good boil again wait another minute or so then add shrimp for 2-5 minutes- long enough for them to warm up.
Carefully drain everything then toss with the pesto and serve,
Voila! easy!
Serving Size: Makes 4 satisfying servings about 1 1/2 c each
Nutritional Info Amount Per Serving
- Calories: 308.6
- Total Fat: 7.1 g
- Cholesterol: 165.8 mg
- Sodium: 212.8 mg
- Total Carbs: 37.7 g
- Dietary Fiber: 6.8 g
- Protein: 26.4 g
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