Any long pasta noodle will work well with this recipe; just adjust cooking times as directed on the package. In place of spinach, feel free to substitute kale, Swiss chard, or any other favorite green.
INGREDIENTS
- 4 quarts water
- 12 oz. whole-wheat vermicelli
- 3 tsp. extra-virgin olive oil
- 1 lb. medium shrimp, peeled, deveined, with tails removed
- 3 cloves garlic, chopped
- ½ tsp. red pepper flakes
- pinch sea salt
- 5 oz. baby spinach
- 1 Tbsp. lemon zest
- 1 Tbsp. lemon juice
- 1 Tbsp. butter
Makes 4 servings.
DIRECTIONS
- Bring the water to a rapid boil in a stockpot, add the vermicelli, and stir. Return to a rapid boil and cook uncovered for 7-9 minutes, or according to the package directions for al dente. Reserve ½ cup of the cooking water; drain pasta.
- Heat the oil in the stockpot over med.-high heat. Add the shrimp, garlic, red pepper flakes, and sea salt. Cook until the shrimp turn opaque, about 2 minutes.
- Add the vermicelli, baby spinach, lemon zest, lemon juice, butter, and the reserved pasta liquid.Stir and continue cooking for about 3-4 minutes, until the spinach is just wilted and the ingredients are evenly distributed.
Per serving: Calories 464 (from fat 90); Fat 10g (saturated 2g); Chol. 173mg.; Sodium 273mg; Carbs. 64g; Protein 30g.
Source: DASH Diet for Dummies, A Wiley Brand, by Dr. Sarah Samaan, Rosanne Rust, and Cindy Kleckner.
