Servings: 1 Serving
Calories: 150kcal
Ingredients
- 2 oz cooked fettuccine whole-wheat or gluten-free
- 4 spears asparagus trimmed and cut into 1-inch pieces (about 4 cups)
- ⅛ cup red peppers sliced jarred roasted
- 1 tbsp pesto or our pesto recipe
- ½ tsp extra-virgin olive oil
- ¼ lb shrimp raw, 21-25 per pound, peeled and deveined (omit for vegetarian)
- ¼ cup white wine dry
- black pepper ground, to taste
Instructions
- Bring a large pot of water to a boil. Add fettuccine and cook for 3 minutes less than the package directions. Add asparagus and continue cooking until the pasta and asparagus are just tender, about 2 minutes more. Reserving 1/4 of the cooking water, drain the fettuccine and asparagus and return to the pot. Stir in the peppers and pesto. Cover to keep warm.
- Heat oil in a large skillet over medium heat. Add shrimp and cook, stirring occasionally, about 1 minute. Add wine and continue to cook until shrimp are pink, about 2 minutes. Add the shrimp to the pasta, too to coat, and add the reserved cooking water to desired consistency. Season with pepper and serve immediately.
Nutrition
Calories: 150kcal | Carbohydrates: 29g | Protein: 14g | Fat: 11g | Saturated Fat: 2g | Natural Sugar: 4g
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