Eve's Health & Fitness

DOB: October 27 CURRENT RESIDENCE: North Eastern Oklahoma OCCUPATION: Certified Group Fitness Instructor HEIGHT:5'1"; WEIGHT:105 lbs.; BF%:14.3% bodyfat FAVORITE BODY PARTS TO TRAIN: Back, abs FAVORITE CHEAT MEAL: Mexican and any dark chocolate CAREER HIGHLIGHT: Featured as a fitness role model in Chad Tackett's Global-Health & Fitness website: http://www.global-fitness.com/ DESCRIBE MYSELF: Competitive, energetic, persistent, focused, consistent, and driven.

Sunday, August 05, 2007

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 :-)

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