12 ounces Fettuccine, uncooked
1 cup chopped fresh kale, stems removed
1/2 cup fresh basil leaves (about 1/2 ounce)
2 cloves garlic, halved
1/4 cup grated Parmesan cheese
1/8 teaspoon salt
1 cup plain non-fat yogurt
1 teaspoon vegetable oil
1 pound medium shrimp, peeled and deveined
1 medium red bell pepper, cut into bite-size pieces
Servings: 4
1. Prepare pasta according to package directions. While pasta is cooking, purée kale, basil, garlic, Parmesan cheese and salt in a food processor or blender until smooth. Stir in yogurt.
2. Place oil in large skillet. Sauté the shrimp and red bell pepper in the skillet over medium-low heat for 4 minutes or until shrimp is bright pink and cooked through.
3. When pasta is done, drain well and transfer it to a serving bowl. Add the kale mixture and toss well. Add shrimp and bell pepper, tossing gently. Serve immediately.
1 cup chopped fresh kale, stems removed
1/2 cup fresh basil leaves (about 1/2 ounce)
2 cloves garlic, halved
1/4 cup grated Parmesan cheese
1/8 teaspoon salt
1 cup plain non-fat yogurt
1 teaspoon vegetable oil
1 pound medium shrimp, peeled and deveined
1 medium red bell pepper, cut into bite-size pieces
Servings: 4
1. Prepare pasta according to package directions. While pasta is cooking, purée kale, basil, garlic, Parmesan cheese and salt in a food processor or blender until smooth. Stir in yogurt.
2. Place oil in large skillet. Sauté the shrimp and red bell pepper in the skillet over medium-low heat for 4 minutes or until shrimp is bright pink and cooked through.
3. When pasta is done, drain well and transfer it to a serving bowl. Add the kale mixture and toss well. Add shrimp and bell pepper, tossing gently. Serve immediately.
