Healthified Lemon Shrimp Fettuccine

 

8

ounces dried whole wheat or spinach fettuccine

2

teaspoons olive oil

4

cloves garlic, minced

1

pound medium shrimp in shells, peeled and deveined (tails left on, if desired)

1

cup Progresso® reduced-sodium chicken broth

1

cup frozen peas, thawed

2

medium plum tomatoes, finely chopped

1

teaspoon finely shredded lemon peel

1/2

teaspoon ground nutmeg

1/4

teaspoon salt

2

teaspoons chopped fresh Italian parsley

4

slices whole grain baguette-style French bread (optional)

• 1 Cook pasta according to package directions; drain and set aside.
• 2 Meanwhile, in a large skillet, heat olive oil over medium heat. Add garlic; cook and stir for 30 seconds. Add shrimp and broth to skillet. Cook and stir for 3 to 4 minutes or until shrimp are opaque. Stir in peas, tomatoes, lemon peel, nutmeg, and salt. Add pasta; toss with vegetable mixture. Heat through.
• 3 To serve, divide pasta among four shallow soup bowls. Sprinkle with parsley. If desired, serve with bread slices.