Shrimp & Pesto Pasta

Serves: 6

Nutrition Facts (per serving):

Ingredients:

• 8 ounces whole-wheat fettuccine
• 1 pound asparagus, trimmed and cut into 1-inch pieces (about 4 cups)
• 1/2 cup sliced jarred roasted red peppers
• 1/4 cup prepared pesto
• 2 teaspoons extra-virgin olive oil
• 1 pound raw shrimp (21-25 per pound), peeled and de-veined
• 1 cup dry white wine
• Freshly ground pepper to taste

Directions:

1. Bring a large pot of water to a boil. Add fettuccine and cook for 3 minutes less than the package directions specify.
2. Add asparagus and continue cooking until the pasta and asparagus are just tender, about 3 minutes more.
3. Reserving 1/4 cup of the cooking water, drain the fettuccine and asparagus and return to the pot. Stir in peppers and pesto. Cover to keep warm
4. Heat oil in a large skillet over medium heat. Add shrimp and cook, stirring occasionally, until pink, about 3 minutes.
5. Add wine, increase heat to high and continue cooking until the shrimp are curled and the wine is reduced, about 3 minutes.
6. Add the shrimp and the reserved cooking water to the pasta; toss to coat. Season with pepper and serve immediately.

© 2012 Eating Well Inc. All rights reserved. Reprinted with permission.