Shrimp & Veggie Pasta

From Food

2 c. fresh broccoli

12 oz. Whole Wheat Rotini (or Whole Wheat pasta of your choice)

 

1 bell pepper (color of your choice), chopped

1 small onion, chopped

1 c. sliced mushrooms

3 tbs. olive oil

1 clove of garlic, finely chopped

 

10 oz. raw, peeled, deveined shrimp

2 – 3 tbs. apple juice (or white wine)

1 tbs. lemon juice

2 tsp. cayenne pepper

3 tbs. dried basil

 

28 oz can diced tomato

¼ c. fresh chopped parsley

¼ c. shredded carrot

Salt and pepper to taste

Grated Parmesan

 

Steam broccoli just until tender as it will continue cooking later. Set aside. Cook pasta until al dente as it will also finish cooking when added to main dish. Set aside. While broccoli and pasta are cooking, chop onion and bell pepper. Slice mushrooms. In a large deep skillet, sauté onion, pepper, and mushrooms in 1 tbs. of olive oil for about 8 minutes on medium heat until tender but not brown. Chop parsley and set aside. Add lemon juice, apple juice and garlic increasing the heat to medium high. Cook for 1 to 2 minutes more allowing the juice to cook out. Add shrimp and season with the cayenne, dried basil, salt, and pepper. Feel free to add more seasoning to taste. Cook shrimp for 2 minutes only until they start to turn pink. They will finish cooking as the dish simmers. Add diced tomato, pasta, broccoli, shredded carrot and parsley (reserve 1 tbs. of parsley for garnish). Simmer covered on low heat for 5 to 10 minutes until most of the liquid has cooked out. Top with 2 tbs. of olive oil and toss. Serve with grated parmesan and parsley to garnish. Enjoy! Serving size 1 ½ c for 5 points. 275 cal; 8 g. fat; 8 g. fiber