Alfredo-Primavera Pasta

Alfredo-Primavera Pasta ~ Super Food Recipes

This creamy Alfredo sauce is prepared with greek yogurt.

Adds a savory flavor to the pasta, shrimp, asparagus and red bell peppers, in this mouth watering entrée.

Years ago, my Mother used to make it with butter, cheese, and heavy whipping cream.

It was fattening, but of course everybody loved it.

Now we all know better, don't we!

Feel free to substitute whatever vegetables are in season.

And freshest in your market when preparing this super-simple pasta dinner.

This is an easy, low sodium and relatively fast dinner that has lot's of flavor!

The payoff with this super food recipe.

Is that you won't miss the fat in this garlic-flavored, alfredo-primavera dish.

But you'll welcome the nutrients in the bell peppers, asparagus and shrimp.

This meal is rich in calcium, potassium, and vitamin-A.

When preparing this meal.

Feel free to add or substitute whatever vegetables you have in your refrigerator .

You are only limited by your imagination!

This is 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.

To create a wonderfully flavorful pasta dish.

Prep Time 25 Min.

Total Time 25 Min

Makes 4 Servings

Ingredients:

6 oz. whole wheat fettuccine, broken in half

8 oz. uncooked, peeled medium shrimp with the main vein removed

1 1/2 c. 1-inch pieces fresh asparagus (roughly 6 oz.)

1 medium red bell pepper, cut into thin 2-inch strips

6 oz. Greek, fat free plain yogurt

1/4 c. milk

1/4 c. finely shredded fresh Parmesan cheese

1 tsp. grated lemon peel

2 Tbs. lemon juice

1/4 tsp. sea salt

1/4 tsp. garlic-pepper blend

Preparation;

In a Dutch oven.

Cook the fettuccine as directed on the package.

Adding the shrimp, asparagus and bell pepper during the last 4 minutes of cook time.

Cook until fettuccine is tender and the shrimps are pink.

Drain well and return to the Dutch oven.

In medium bowl, mix remaining ingredients.

Add remaining ingredients to the fettuccini mixture, tossing to coat everything.

Cook it all over low heat, stirring continually, until heated through.

Chef Tips:

Try serving this dish with a tossed salad.

Dressed with an Italian vinaigrette and a warmed Italian baguette.

Nutrition:

per serving

Calories 270 (Calories from Fat 45),

Total Fat 5 g. (Saturated Fat 2 g. Trans Fat 0 g.),

Cholesterol 120 mg.

Sodium 590 mg.

Total Carbohydrate 36 g. (Dietary Fiber 3 g. Sugars 6 g.),

Protein 21 g.

Not only is this an excellent heart healthy Pasta-Alfredo-Primavera recipe.

But it's easy and quick.

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