PENNE WITH SHRIMP
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1 tablespoon olive oil
1 medium chopped onion
2 cloves garlic crushed
1/4 cup vegetable broth
28 ounces canned tomatoes, pureed
1/4 pound small shrimp
1/2 pound fresh pasta
1/2 cup chopped fennel
1/2 cup fresh chopped mint
1/4 teaspoon salt
1/4 teaspoon black pepper
Heat the oil in a non-stick skillet and sauté the onions, fennel and garlic for 3 - 5 minutes. Add the stock and the tomatoes and cook for 15 minutes. Cook the pasta separately and drain. Place the shrimp in boiling water and drain after 5 minutes. Mix the shrimp, tomato sauce and fresh mint together and season to taste. Serve hot over the cooked pasta. Garnish with fresh mint.
Notes: Excellent source of Vitamin A, C, B6, B1, B2, B12, Folacin, Iron and Niacin.
Good source of Calcium and Zinc.
| Serves 4
Prep Time: 0:30
Total Calories 287
Protein 15g
Carbohydrate 45g
Fat 6g
Cholesterol 85mg
Dietary Fiber 3g
%Calories from Fat 18%
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