Winter Pesto Pasta with Shrimp

By MaryGladys

Ingredients

• 12 oz Fettuccine, uncooked
• 1 cup chopped fresh kale, stems removed
• 1/2 cup fresh basil leaves (about 1/2 oz.)
• 2 cloves garlic, halved
• 1/4 cup grated Parmesan cheese
• 1/8 tsp salt
• 1 cup plain, non-fat yogurt
• 1 tsp vegetable oil
• 1 lb medium shrimp, peeled and deveined
• 1 medium red bell pepper, cut into bite-size pieces

Details

Servings 1

Preparation

Step 1

Prepare pasta according to package directions.

While pasta is cooking, puree kale, basil, garlic, Parmesan cheese and salt in a food processor or blender until smooth. Stir in yogurt.

Place oil in large skillet. Saute 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.

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.