Wonderful pasta recipe made with shrimp and veggies makes hearty dinner ready in 35 minutes.
package (10 ounces) rotini pasta
cup Progresso™ chicken broth (from 32 oz carton)
cups broccoli flowerets
pound mushrooms, cut in half
ounces feta cheese, crumbled
cup fresh basil leaves, thinly sliced
roma (plum) tomatoes, coarsely chopped
pound cooked, peeled, deveined large shrimp or 1 package (12 ounces) frozen cooked, peeled, deveined shrimp, thawed and drained
Cook and drain pasta as directed on package.
While pasta is cooking, heat broth to boiling in 2-quart saucepan; reduce heat. Stir in broccoli and mushrooms. Cover and simmer about 6 minutes or until broccoli is crisp-tender; remove from heat.
Stir in cheese and basil until cheese is melted. Stir in tomatoes and shrimp. Cook uncovered over medium heat, stirring occasionally, just until heated through. Toss with pasta.
If you and your family are adventurous eaters, you may enjoy trying chèvre (goat) cheese in place of the feta cheese in this recipe.
Fresh basil should not be kept in the refrigerator because it easily turns brown. Place stems of basil in glass of water, and keep on the counter for up to five days.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
Exchanges:3 Starch; 2 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.