A Delicious Low-Glycemic Index Dish, Great For Sustaining Energy

Whole Wheat Penne & Shrimp

1 bunch (about 1 lb) broccoli rabe or Broccolini, cut into 3" lengths 8 oz whole wheat penne 4 Tbsp olive oil 1 lb med uncooked shrimp, peeled and deveined

2 tsp minced garlic 1/4-1/2 tsp red-pepper flakes 1/3 c seafood broth or reduced-sodium chicken broth 1/2 c chopped fresh basil 1/3 c grated Parmesan cheese

1. Bring 4 quarts of water to a boil in large pot over high heat. Add broccoli rabe and cook until crisp-tender, about 1 1/2 minutes. Remove with slotted spoon or tongs and plunge into cold water. Drain and set aside.

2. In same water, prepare pasta per package directions.

3. Meanwhile, heat 2 tablespoons of the oil over medium heat in large, heavy-bottomed pan. Place shrimp in pan in single layer. Cook, stirring once or twice, until shrimp are pink and just cooked through, about 2 minutes. With slotted spoon or tongs, transfer shrimp to medium bowl and set aside.

4. Add remaining 2 tablespoons oil to pan and sauté garlic over medium heat 30 seconds. Add red-pepper flakes and broccoli rabe and sauté until soft but not soggy, about 2 minutes. Add shrimp, broth, and basil, and heat through, about 1 minute.

5. Drain pasta and transfer to large serving bowl. Toss with cheese. Add shrimp and broccoli rabe mixture and toss. Serve immediately.

Makes 4 Servings

Per Serving: 548 cal, 41 g pro, 48 g carb, 20 g fat, 3.5 g sat fat, 180 mg chol, 10 g fiber, 407 mg sodium

Prep Time: 7 minutes

Cooking Time: 18 minutes

Cheers,

Eve :-)