Whole Wheat Kale Pesto pasta with Shrimp
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Whole Wheat Kale Pesto pasta with Shrimp calories by ingredient
Introduction
Easy one pot dish and only about 300 calories per serving! Great hot and fresh or cold the next day. Easy one pot dish and only about 300 calories per serving! Great hot and fresh or cold the next day.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-on
1 cup snap Beans, yellow and green (I used frozen)
*Pesto; use 1/4 c or 1/4 of this recipe:
3 cup chopped Kale
2 cups loosely packed fresh Basil leaves
2 cloves Garlic
1/4 cup Olive Oil
1/4 cup Lemon Juice (about 1/2 lemon)
1/4 c Pine Nuts
Tips
This recipe is low salt and fairly low fat as well. Season as you like.
Directions
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