“shrimp, artichoke, and pesto pasta
Recipe by Matthew Kadey, MS, RD
makes 4 servings
total time: 20 minutes
This pasta is a cinch to throw together with long-lasting kitchen staples, such as sun-dried tomatoes, jarred pesto, and frozen shrimp. A half cup of frozen artichoke hearts provides 6 grams of fiber and—unlike the jarred, marinated version—has a fresh, mildly sweet flavor with no added calories. While this dish is perfect for postrun recovery, it also makes an ideal carb-packed meal the night before a long run.
12 ounces whole grain spirals or shells
1 tablespoon extra-virgin olive oil
12 ounces frozen artichoke hearts
1 pound frozen peeled and deveined shrimp, thawed
¾ cup Cilantro-Pumpkin Pesto or store-bought pesto
1 cup (2 ounces) sliced sun-dried tomatoes
Bring a large pot of water to a boil over high heat. When it boils, salt the water and add the pasta. Cook according to package directions and drain when done.
Meanwhile, heat the oil in a large skillet over medium heat. Add the artichoke hearts. Cook for 3 to 4 minutes, or until just about heated through.”
“Add the shrimp and cook for 2 minutes, or until the shrimp are just pink and cooked through. Add the cooked pasta, pesto, and sun-dried tomatoes. Toss to coat the pasta and vegetables with the pesto.
NUTRITION PER SERVING: 758 calories, 80 g carbs, 17 g fiber, 46 g protein, 30 g total fat, 6.5 g saturated fat, 960 mg sodium”
Excerpt From: Joanna Sayago Golub & Editors of Runner's World. “The Runner's World Cookbook.” Rodale Press, 2013. iBooks.
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