Fusilli Primavera With shrimp
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ½pound thin string beans
- 6ounces baby carrots, peeled
- 15asparagus tips
- 12ounces medium shrimp, peeled and deveined
- 10ounces cherry tomatoes, halved if large
- 1yellow bell pepper, seeded and sliced
- 6large radishes, sliced
- 1pound fusilli pasta
- ¼cup chopped fresh parsley
- ¼cup extra virgin olive oil
- Salt and pepper to taste
Nutritional analysis per serving (6 servings)
460 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 68 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 24 grams protein; 786 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat a saucepan of lightly salted water to boiling. Add the string beans and cook for about 5 minutes. Remove. Place in a bowl of ice water to cool. In the same boiling water, cook the carrots for about 5 minutes; cool as for the string beans. Add the asparagus tips to the same boiling water and cook for about 3 minutes. Cool, as for the other vegetables.
- Step 2
In about 1 cup lightly salted boiling water, cook the shrimp until pink, about 3 minutes. Remove from water and cool.
- Step 3
Boil the pasta in salted water as the package directs for al dente. Reserve about 1 cup of the pasta cooking water; drain pasta. Cool and place in a serving bowl. Add the cooked vegetables; the raw tomatoes, bell pepper and radishes; and the shrimp. Sprinkle with parsley and olive oil and season with salt and pepper. Toss. Add a little pasta cooking water and toss again. Adjust seasoning as necessary.
Private Notes
Comments
Very bland but with additional herbs and infused olive oil it was a hit,