Healthy Meal of the Week

Hey all!  It’s back, the “Healthy Meal of the Week”!  Last week and the week before the meals didn’t turn out so well so I didn’t post about them but this week was much better.  This week’s meal was “Shrimp Florentine Pasta” with a cherry tomato Caprese salad on the side from the June 2012 issue of Cooking Light. 

I thought it was very yummy and Scarlett liked it too.  I will say it was a bit on the hotter side, the next time I make it I may use about only half what the recipe calls for when it comes to the crushed red pepper.  That’s what I would suggest to those who don’t like spicier things; for those that do just follow the recipe below as it is written.  I hope everyone who tries this enjoys it!

For the Shrimp Florentine Pasta

Ingredients:

8 ounces uncooked fettuccine

2 tablespoons butter

1 pound large shrimp, peeled and deveined

1 tablespoon chopped fresh garlic

1 teaspoon crushed red pepper

1 tablespoon fresh lemon juice

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

 1 (6-ounce) package fresh baby spinach

Directions:

1.  Cook pasta according to package directions, omitting salt and fat.  Drain well; set aside and keep warm.

2.  Melt butter in a large nonstick skillet over medium heat.  Add shrimp, garlic and crushed red pepper; cook 4 minutes or until shrimp are done, stirring occasionally.  Add cooked pasta, lemon juice, salt, black pepper and spinach; cook for 3 minutes or until spinach starts to wilt, stirring to combine.  Serve immediately.

Serves 4 (serving size 1 ¾ cups)

Nutritional information:  402 calories; 8.6g total fat (4.3g saturated fat; 1.8g mono.; 1g poly); 32.1g protein; 49.3g carbohydrates; 4g fiber; 188mg cholesterol; 6mg iron; 520mg sodium; 107mg calcium

For the Cherry Tomato Caprese Salad

Combine 1 tablespoon white wine vinegar, 1 tablespoon extra-virgin olive oil, ¼ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper in a medium bowl, stirring well with a whisk.  Add 1 pint halved heirloom cherry tomatoes, ¼ cup fresh basil leaves and ¼ cup halved miniature mozzarella balls.  Toss to coat.

Serves 4 (serving size:  about ½ cup)

Nutritional information:  84 calories; 6.8g total fat (2.5g saturated fat); 132mg sodium