Vegetable And Shrimp Pasta from Healthy Diabetic Recipes

Vegetable And Shrimp Pasta Recipe

Recipe Ingredients:

1 cup cottage cheese, lowfat
12 medium shrimp, peeled, deveined
1 cup zucchini, thinly sliced
1/2 cup carrot, shredded
1/2 cup green onions, finely chopped
1/4 tsp salt
1/8 tsp ground red pepper
2 cups rotini, cooked
1 4 oz can snap beans, drained
1/2 cup evaporated skim milk

Recipe Instructions:

Place cottage cheese in a blender and process until smooth. Reserve
1/3 cup and reserve the rest for another use. Spray the inside of a medium
skillet with a nonstick vegetable cooking spray and place over high heat.
Add the shrimp, zucchini, carrot, green onions, salt and red pepper. Cook,
stirring for 8 minutes, or until the shrimp turn pink. Stir
in the pasta and the drained beans; cook, stirring, for 3 minutes. Remove
from the heat and transfer to a glass bowl; set aside. To
same skillet over high heat; add the milk and the reserved blended cottage
cheese and bring to a boil. Cook, stirring, for 5 minutes,
or until the sauce thickens, then add the shrimp and pasta and cook for 1
minute more.

Source: Enola Prudhomme's Low-Calorie Cajun Cooking

Servings: 2

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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