Tuesday, May 5, 2009

Recipe of the Week

Shrimp Pesto Penne
2 oz Whole wheat penne pasta uncooked
12 medium precooked, peeled shrimp
2 Tbsp Gorgonzola crumbled cheese
3 cups chopped baby spinach
1 tomato chopped
2 Tbsp chopped walnuts or pecans
3 Tbsp ready made pesto

Cook pasta according to package directions. If you are using frozen shrimp shrimp, defrost them by running warm water over them. Transfer cooked pasta and shrimp into large bowl and mix in all other ingredients. Stir until ingredients are saturated with pesto. Makes 2 servings.
the breakdown per serving: 360 calories, 22g protein, 26g carbohydrates, 19g fat(5g saturated), 5 g fiber, and 390mg sodium. I tried this last weekend. It is a GREAT lunch recovery meal. It is fast and tasty. Give it a try!! TRAINER TODD

1 comment:

Rebecca and Shay said...

This looks yummy....

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