Corn-Free,
Dairy-free,
Diabetic friendly,
pasta,
Shrimp,
Spring,
Whole grain
Delicious and Green: Whole Grain Pasta with Peas and seafood of choice
7:01 AM
SPRING'S HERE! Or, at least, it's above freezing and the ice is out of the pond. While it isn't quite grilling weather yet (BARELY above freezing), I'm still wanting dinners to be a little lighter. Less sauce, less fat, more flavor and color and texture.
One of my family's favorites is pasta with peas. We usually make it with a lot of garlic and shrimp and the kids love the little pieces that they can pick out one at a time to eat.
One of my family's favorites is pasta with peas. We usually make it with a lot of garlic and shrimp and the kids love the little pieces that they can pick out one at a time to eat.
Whole Grain Pasta With Peas and Shrimp
1 lb whole grain pasta
6-8 garlic cloves, minced
4 green onions, sliced
1/2 bunch Italian flat leaf parsley, coarsely chopped and destemmed
1/2 bag frozen peas (I threw a handful of leftover adamame in this time as well)
20-25 pieces frozen shrimp (or salad shirmp, sliced calamari, or bay scallops)
Salt to taste
Extra Virgin Olive Oil
Cook pasta in a large pot of boiling salted water, until al dente'. Drain and set aside.
In a large skillet saute garlic, green onion, parsley, and peas in about 3 tbsp of oive oil. Salt to taste.
Add Pasta to pan and toss together ingredients.
Put in a large bowl and serve right away.
Enjoy... with a glass of wine!
