If asparagus isn't available, substitute green beans. As always, leave out the garlic if you wish.

Ingredients

  • ¼ lb whole-wheat rigatoni or other medium-size pasta shape
  • 1 Tbsp olive oil
  • 2 cloves garlic, minced
  • ½ medium red bell pepper, seeded and thinly sliced
  • ½ lb large shelled and deveined shrimp
  • 1 cup reduced-sodium chicken broth
  • 1 cup cherry tomatoes, halved
  • 1/3 lb (1 small bunch) asparagus, tough ends trimmed, cut into 1½-inch pieces
  • ½ cup grated Parmesan cheese
  • Salt and black pepper
  • 1 Tbsp sliced fresh basil leaves

Instructions

  1. Bring large pot of water to boil over medium-high heat. Add pasta and cook according to package directions.
  2. Warm oil in large skillet over medium heat.. Add bell pepper and cook 4 minutes or until softened, stirring. Add garlic and cook 1 minute, stirring. Add shrimp and cook 3 minutes or until just cooked through, turning once. Transfer bell pepper and shrimp to serving bowl.
  3. In same skillet over high heat, bring broth to a simmer. Add tomatoes and asparagus and cook 4 minutes or until vegetables have softened. Return shrimp mixture to skillet and cook 1 minute, until shrimp and vegetables are cooked through, stirring.
  4. Drain pasta. In serving bowl, toss pasta with shrimp sauce and cheese. Season with salt and pepper and garnish with basil. Serve hot.

Serves 2.

Nutritional Information

  • 1 serving = 615 calories
  • Protein: 1-plus serving
  • Vitamin C: 2 servings
  • Calcium: 1 serving
  • Green/yellow vegetable: 1 serving
  • Other vegetable: 1 serving
  • Whole grains: 2 servings
  • Fat: ½ serving

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Speedy Shrimp and Red Pepper Rigatoni
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