MINT PESTO LINGUINE WITH SHRIMP

1 Cup Mint leaves, packed ½ Cup Parsley ½ Cup Walnut Halves 1 Tablespoon + 1 Teaspoon Olive Oil 1 Garlic clove, minced ¼ Teaspoon Pepper

½ Cup Cold Water 12 Ounces Shrimp, peeled & de-veined 8 Ounces Whole Wheat Linguine 11 ½ Ounces Artichoke Hearts, quartered 2 Tablespoons Parmesan Cheese, grated

To make the Pesto: Pulse the first 6 ingredients in a blender. Add the water and pulse until creamy. Set aside. Add 1 inch of water to a saucepan, bring to a boil. Add the shrimp and cook until they are pink and cooked through. Drain and set aside. Cook the noodles according to package directions. Drain and return to pot. Add the pesto, shrimp and artichokes hearts and heat through. Sprinkle with the cheese and serve.

SERVINGS 4; CALORIES 396; FAT 2 g; PROTEIN 22 g; CARBS 50 g;FIBER 11 g; CHOL 82 mg; SODIUM 631 mg; CALC 150 mg SERVING SIZE= 2 Cups

Copyright © Low Cal Diner All Rights Reserved.
Updated 06/07/02