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Ingredientes
- 2 lrg cloves garlic, peeled, finely chopped or possibly crushed (or possibly less - to taste)
- 4 x to 6 Tbsp. Dijon mustard
- Â Â Freshly grnd black pepper to taste
- 1/4 c. half-and-half or possibly fat-free evaporated lowfat milk
- 8 ounce angel hair pasta
- 2 c. broccoli florets
- 2 c. zucchini, sliced into 1/2 inch rounds
- 1 lb large fresh shrimp, peeled and deveined or possibly already-cooked frzn
- Â Â shrimp, thawed
- 2 tsp extra-virgin extra virgin olive oil, optional
- 1/4 c. shredded or possibly grated Parmesan cheese
Direcciones
- Bring a large pot of water to a boil.
- In a large serving bowl, whisk together the garlic, Dijon mustard and pepper.
- Whisk in the half-and-half or possibly evaporated lowfat milk. Set aside.
- When the water comes to a boil, add in the pasta. Return to a boil and add in the broccoli and zucchini and cook for 1 to 2 more min.
- If using fresh shrimp, add in it to the pasta pot and cook 2 more min or possibly till the shrimp are pink and cooked through.
- Drain the mix into a colander; make sure pasta drains well. Pour the pasta mix into a large serving bowl and toss with the sauce. Drizzle the extra virgin olive oil over the noodles and sprinkle with the Parmesan. Serve immediately with crusty bread and a salad.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1101g | |
| Calories 1642 | |
| Calories from Fat 296 | 18% |
| Total Fat 33.6g | 42% |
| Saturated Fat 11.33g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 735mg | 245% |
| Sodium 1116mg | 47% |
| Potassium 2367mg | 68% |
| Total Carbs 191.38g | 51% |
| Dietary Fiber 12.5g | 42% |
| Sugars 11.75g | 8% |
| Protein 138.01g | 221% |
