1/2 of (16 oz.) pkg. whole wheat fettuccine
1/2 c. asparagus, cut into 1-inch pieces
1/2 c. jarred roasted red peppers
1 c. artichoke hearts, quartered
1/2 lb. peeled and deveined shrimp
1 tsp. olive oil
1 c. white wine
2 Tbsp. jarred pesto
* black pepper, to taste
Bring a large pot of water to boil. Cook fettuccine approximately 3 mi
nutes less than package directions.
Add asparagus to the boiling water with the pasta and cook the remaini
ng 3 minutes. Strain and return to the pot.
Add roasted peppers, pesto, and artichoke hearts. Stir and cover.
Season shrimp with pepper.
Place a large skillet over medium heat and add olive oil. Sauté shrimp
approximately 3 to 4 minutes, then add in white wine. Simmer 3 minute
Add shrimp with wine to pasta mixture and toss. Serve immediately.