Shrimp Fettuccine Primavera

An easy one-dish meal with shrimp and vegetables cooked along with the fettuccine. Yogurt, Parmesan cheese and fresh lemon are tossed with the pasta for this flavorful pasta dish.

  • Prep Time 25 min
  • Total Time 25 min
  • Servings 4

Ingredients

6
oz fettuccine, broken in half
8
oz uncooked deveined peeled medium shrimp
1 1/2
cups 1-inch pieces fresh asparagus (6 oz)
1
medium red bell pepper, cut into thin 2-inch strips
1
container (6 oz) Greek Fat Free plain yogurt
1/4
cup milk
1/4
cup finely shredded fresh Parmesan cheese
1
teaspoon grated lemon peel
2
tablespoons lemon juice
1/4
teaspoon salt
1/4
teaspoon garlic-pepper blend
  • 1 In Dutch oven, cook fettuccine as directed on package, adding shrimp, asparagus and bell pepper during last 4 minutes of cook time. Cook until fettuccine is tender and shrimp is pink. Drain well; return to Dutch oven.
  • 2 In medium bowl, mix remaining ingredients. Add to fettuccini mixture, tossing to coat. Cook over low heat, stirring constantly, just until heated through.

Expert Tips

To complete the meal, serve it with a tossed salad with Italian vinaigrette and a baguette. Try frozen peach or raspberry yogurt for dessert.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
120mg
120%;
Sodium
590mg
590%;
Total Carbohydrate
36g
36%
(Dietary Fiber
3g
3%
  Sugars
6g
6%
),
Protein
21g
21%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
40%;
Calcium
25%;
Iron
25%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.