Title: Winter Pesto Pasta with Shrimp
Categories: Pasta Seafood
Yield: 4 Servings

12	oz	Fettuccine, uncooked
1	c	Chopped fresh kale - stems removed
1/2	c	Fresh basil leaves
2		Garlic cloves; halved
1/4	c	Grated Parmesan cheese
1/8	ts	Salt
1	c	Plain, non-fat yogurt
1	ts	Vegetable oil
1	lb	Medium shrimp - peeled and deveined
1	md	Red bell pepper cut into bite-size pieces

Prepare pasta according to package directions. While pasta is cooking, puree kale, basil, garlic, Parmesan cheese and salt in a food processor or blender until smooth. Stir in yogurt.

Place oil in large skillet. Saute the shrimp and red bell pepper in the skillet over medium-low heat for 4 minutes or until shrimp is bright pink and cooked through.

When pasta is done, drain well and transfer it to a serving bowl. Add the kale mixture and toss well. Add shrimp and bell pepper, tossing gently. Serve immediately.

Each serving provides: 798 Calories; 50.4 g Protein; 130 g Carbohydrates; 6.9 g Fat; 179 mg Cholesterol; 410 mg Sodium. Calories from Fat: 8%

Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)

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