Yield: 4
Shrimp and Veggie Pasta with Lemon and Garlic
A high fiber and protien pasta is paired perfectly with delicious shrimp and lightly steamed veggies.
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Ingredients
- 8 oz red lentil pasta, or chickpea pasta
- 1 head broccoli, chopped into florets
- 3 cups baby spinach
- 3 tbsp olive oil
- 3/4 lb shrimp, peeled and deveined
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 pint cherry tomatoes, halved
- 1 lemon, juiced
Instructions
- Bring a large pot of water to a boil over high heat. Cook the pasta according to the package instructions. Add the broccoli for the final 2 minutes. Drain the pasta and broccoli. Add the spinach and toss with 1 tablespoon of olive oil.
- In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the shrimp and cook without turning for 5 minutes. Add the garlic, then flip the shrimp to cook on the other side for 3 to 4 minutes, or until cooked through and pink. Sprinkle the shrimp with salt and pepper, add the tomatoes and lemon juice, and cook for 1 minute more.
- Add the shrimp to the pasta and vegetables and toss to combine.
Notes
STORAGE: Divide among 4-cup round glass storage containers. Store in the refrigerator up to 3 days.
Nutrition Information:
Yield:
4Serving Size:
1 gramsAmount Per Serving: Calories: 433Total Fat: 15gSaturated Fat: 2gTrans Fat: 0.003gUnsaturated Fat: 9gCholesterol: 137mgSodium: 487mgCarbohydrates: 51gFiber: 11gSugar: 6gProtein: 34g
