1. To make pesto:
Bring a large saucepan filled with water to a boil. Add spinach and basil, cook for 20 seconds. Remove the spinach and basil, pat dry with paper towels, reserve water in pan.
Place parsley, walnut, Lemon juice, salt, pepper, Parmesan cheese and garlic in food processor, process until chopped. Add spinach max and 2 tablespoons of olive oil, process to combine.
2. Return water in pan to a boil. Add pasta to cook. Add Broccoli Florets or Asparagus and tomato during last 5 minutes of cooking. Drain in a colander over bowl to reserve 3/4 cup cooking liquid.
3. Head 1 tablespoon oil and butter in a large skillet over medium-high. Add shrimp to pan, sprinkle red pepper and black pepper. cook 2 minutes each side.
4. Mix pasta with reserved 3/4 cup cooking liquid, pesto, and shrimp, salt, cook for 1 minute.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (331g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 90 (36%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 180mg||55 %|
|Sodium 408mg||14 %|
|Potassium 1067.7mg||28 %|
|Total Carbohydrate 13.8g||4 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 8.1g|
|Protein 29.1g||42 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 251
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