Pasta Primavera with Shrimp
Serves 2
Ingredients:
1 cup low-fat cottage cheese
10 medium shrimp, peeled and deveined
1 small zucchini, thinly sliced (about 1 cup)
1 medium red pepper, thinly sliced (about ¾ cup)
1 small carrot, shredded (about ½ cup)
½ cup finely chopped green onions
¼ teaspoon salt
½ teaspoon ground red pepper
2 cups cooked fusilli pasta
One 4-ounce can of peas, drained
Directions:
Place the cottage cheese in a blender and process until smooth. Reserve 1/3 cup
and refrigerate the rest for another use.
Spray a medium skillet with nonstick vegetable cooking spray and place over high
heat. Add the shrimp, zucchini, carrot, red pepper, green onions, salt and red pepper.
Cook, stirring for 8 minutes, or until the shrimp turn pink.
Stir in the pasta and drained peas. Cook, stirring for 3 minutes. Remove from the
heat, transfer to a glass bowl and set aside.
To same skillet, over high heat, add the milk and the reserved blended cottage cheese
and bring to a boil. Cook, stirring for 5 minutes, or until the sauce thickens.
Add the shrimp and pasta mixture and cook for 1 minute more.
Note: For variety, substitute turkey or chicken breasts for the shrimp.