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Whole Wheat Penne With Shrimp and Vegetables The earthy quality of the fall vegetables complement the heartiness of the whole

Whole Wheat Penne With Shrimp and Vegetables
The earthy quality of the fall vegetables complement the heartiness of the whole wheat pasta in this dish.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 1 pound whole wheat penne pasta
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 pound Italian eggplant, cut into 1/2″ cubes

[/ingredients-left]
[ingredients-right]

  • 3 Roma tomatoes, seeded and chopped
  • 1/2 pound medium shrimp, cleaned and deveined
  • 1/4 cup basil, chopped

[/ingredients-right]
[/igredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]Cook pasta in a large pot of boiling salted water according to package directions, or until al dente.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Meanwhile heat olive oil in a large skillet. Sauté garlic for 1 minute, add the eggplant and sauté for 5 minutes or until golden brown. Add chopped tomatoes and sauté an additional 2 minutes. Add the shrimp and cook for an additional 2-3 minutes or until the shrimp turn pink.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Drain pasta, reserving 1/2 cup cooking liquid. Add both to the skillet and toss all the ingredients together. Top with fresh chopped basil. Serves 4.[/step-item]

[/step-list-wrapper]

[nutrition-info calories=”570″ calories_fat=”” fat=”13g” sat_fat=”2g” choles=”85mg” sodium=”95mg” carbs=”91g” sugars=”” protein=”29g” fiber=”10g”]

[/nutrition-info]

Also see:
Tandoori Chicken
Omelet with Wild Mushrooms
Caribbean Fruit Salad
Vegetable Summer Rolls With Citrus Dipping Sauce

Originally Published in Reader's Digest

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