Shrimp and Tomato Pasta Toss
Mark Boughton
- Yield: 6 servings
- Prep: 5 mins
- Cook: 10 mins
Ingredients
- 12ounces bow tie pasta, cooked
- 1pound medium cooked shrimp, peeled and deveined
- 2cloves garlic, minced
- 1/2cup chopped fresh parsley
- 1/4cup chopped fresh basil
- 1/2cup (2 ounces) grated Parmigiano Reggiano cheese
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 2cups halved yellow cherry tomatoes
- 4tablespoons extra-virgin olive oil
- 2tablespoons lemon juice
- 1/2teaspoon kosher salt
- Coarsely ground black pepper
Instructions
- Â Combine hot pasta, shrimp and remaining ingredients; heat thoroughly.
Nutritional Info *per serving
- Glycemic Load 0
- Calories 350
- Fat 13g
- Saturated Fat 2.5g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 8g
- Cholesterol 100mg
- Sodium 890mg
- Potassium 370mg
- Carbohydrate 36g
- Fiber 5g
- Sugars 3g
- Protein 22g
- Trans Fat 0g
- Vitamin A 15%
- Vitamin C 25%
- Calcium 15%
- Iron 15%
