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Ada Wong's 7 Layer Dip
This Biggest Loser finalist puts a healthy twist on this party appetizer.
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Yield: Serves 4. Each serving: 1 cup
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Penne with Shrimp and Asparagus
| Nutrition Information | |
| Calories: | 236 |
| Total Fat: | 5.5g |
| Saturated Fat: | 1g |
| Trans Fat: | 0g |
| Cholesterol: | 88mg |
| Sodium: | 288mg |
| Carbohydrates: | 27g |
| Dietary Fiber: | 4g |
| Sugars: | |
| Protein: | 18g |
| Vitamin A: | |
| Vitamin C: | |
| Calcium: | |
| Iron: | |
1 cup whole wheat penne
1 tablespoon olive oil
2 cups sliced asparagus tops
1/2 cup chopped red onion
2 minced garlic cloves
8 ounces medium shrimp, peeled and deveined
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
14.5-ounce can diced tomatoes with basil, garlic, and oregano, undrained
2 tablespoons shredded fresh Parmesan cheese
Cook penne pasta according to package directions. Drain in colander.
Meanwhile, heat oil in a large skillet over medium-high heat. Add asparagus, onion, garlic, and shrimp; sauté for 5 minutes.
Add oregano, pepper, and tomatoes; cook over medium-low heat 3 minutes or until heated through. Stir in cooked penne; sprinkle with cheese.
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