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 minutes less than pack
Add asparagus to the boiling water with the pasta and cook the remaining 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 minutes.
Add shrimp with wine to pasta mixture and toss. Serve immediately.
No Nutritional Information Available
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