Vegetable And Shrimp Pasta

Vegetable And Shrimp Pasta

Serves: 2
 
 
Fish and Seafood
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Vegetable And Shrimp Pasta, you'll need:
  • 1 cup cottage cheese lowfat
  • 12 medium shrimp peeled deveined
  • 1 cup zucchini thinly sliced
  • 1/2 cup carrot shredded
  • 1/2 cup green onions finely chopped
  • 1/4 tsp salt
  • 1/8 tsp ground red pepper
  • 2 cups rotini cooked
  • 1
  • 4 oz can snap beans drained
  • 1/2 cup evaporated skim milk

Method

  • Place cottage cheese in a blender and process until smooth
  • Reserve 1/3 cup and reserve the rest for another use
  • Spray the inside of a medium skillet with a nonstick vegetable cooking spray and place over high heat
  • Add the shrimp zucchini carrot green onions salt and red pepper
  • Cook stirring for 8 minutes or until the shrimp turn pink
  • Stir in the pasta and the drained beans; cook stirring for 3 minutes
  • Remove from the heat and transfer to a glass bowl; 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 then add the shrimp and pasta and cook for 1 minute more.
Nutritional Facts (Per Serving)
No nutritional facts available.
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