Arugula Pesto Penne with Shrimp, Asparagus & Mushrooms

Arugula Pesto Penne with Shrimp, Asparagus & Mushrooms

May 05, 2016

The Live Well Team will be celebrating "International Mediterranean Diet Month" all May!! If you are new to this lifestyle or interested in trying to eat more "Mediterranean" style than there is no better time to start.

Check out the Live Well blog for more recipes and tips all month long!

 

Arugula Pesto Penne with Shrimp, Asparagus & Mushrooms

Pesto shrimp pasta.jpg

Minutes to Prepare: 25         Number of Servings:  8

Ingredients:

  • 12-16oz whole grain pasta (such as penne)
  • 1-6oz container fresh arugula, washed and dried
  • 2/3 cup walnuts or pine nuts, lightly toasted (toasting is optional, but is extra yummy)
  • 2 cloves of garlic, peeled
  • ½ cup parmesan cheese extra for a sprinkle on top
  • ½ teaspoon freshly ground pepper
  • 1/3 cup extra virgin olive oil more for drizzling
  • 12-16 stalks fresh asparagus, ends removed, sliced into ½ inch sections
  • 1 package sliced baby portabella mushrooms
  • 1 lb shrimp, cooked (can be raw and cooked or frozen cooked & thawed)
  • ½ cup low sodium chicken broth

Directions:

  1. Cook pasta in a large pot of water until al dente (according to package instructions) and drain pasta.
  2. Meanwhile, add arugula, walnuts (or pine nuts), and garlic cloves to a food processor and pulse until everything is combined. Scrape down the sides of the processor with a spatula then add pepper and parmesan and pulse again until the cheese has incorporated. 
  3. Scrape down the sides one more time and slowly add in the olive oil while the food processor is on until it is completely mixed in.  Set the pesto aside.
  4. Drizzle a little olive oil in the large pot and cook the asparagus and mushrooms until slightly tender (about 5 minutes)
  5. Then add the pasta, arugula pesto and ½ cup low sodium chicken broth to the pot and stir well to incorporate. Adjust seasonings to your taste preference before serving and sprinkle lightly with fresh parmesan.

Tips:

  • Swap out the shrimp for 1 ½ cups diced, boiled or grilled chicken in the recipe
  • Try cooked peas or zucchini instead of asparagus
  • Add additional veggies – the more the better!

Nutrition Facts (per serving):

Calories:  430       Protein: 24gm          Total Carbohydrates:   45gm          Fiber: 7.6gm   

Total Fat:   21gm    Cholesterol:    115mg     Sodium:    252mg

Melanie Kluzek, Registered Dietitian for County Market



Category: Recipes

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