— this luxurious pasta has just 2 tbsp cream


Skip the heavy sauce


SAUCY ROASTED SHRIMP


AND BROCCOLI PASTA In this 15-minute recipe, shrimp and sundried tomatoes offer a taste of the Mediterranean, proving that you don’t have to dine out to enjoy delicious pasta.


READY IN 15 MIN.–SERVINGS 4


1 medium onion 2 tbsp olive oil 1 (8.5 oz) jar julienne sun-dried tomatoes, drained 1 cup low-sodium chicken broth 1 (12 oz) pkg broccoli florets


1 lb frozen peeled shrimp, thawed ½ (16 oz) pkg angel hair pasta ½ cup parsley 2 tbsp cream


¹∕³ cup crumbled feta cheese


Feta cheese Save calories without sacrificing taste with feta. Its salty, tangy flavor means a little goes a long way.


STEP 1 Bring a pot of salted water to a boil. Halve the onion and cut into thin slices. STEP 2 In a large skillet, heat olive oil over medium heat. Add the onion and cook for 2 min. Add the sundried tomatoes, chicken broth, and broccoli. Mix to combine. Cook, stirring occasionally for 5 min., or until broccoli is tender. Add the shrimp and cook until pink, turning occasionally. STEP 3 While broccoli and shrimp cook, prepare the pasta in the boiling water according to package directions. Chop the parsley. Remove the vegetable- shrimp mixture from the heat and stir in the cream. Add drained pasta and toss to combine. Finish with crumbled feta and chopped parsley.


Per serving: 583 calories, 23g fat, 6g saturated fat, 162mg cholesterol, 993mg sodium, 66g carbohydrate, 6g fiber, 3g sugar, 32g protein


JANUARY 2017 69


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