RECIPE WEDNESDAY: Iron deficiency is the most common nutrient deficiency in the world. Studies show that being even mildly iron-deficient affects kids’ learning, memory and attention. Iron helps shuttle oxygen to your cells, which explains why iron deficiency can cause fatigue, fuzzy thinking and lowered immunity. This is a wonderful seasonal recipe that is not only high in iron, but also in protein. (see nutrition facts at bottom for more) Creamy Garlic Pasta with Shrimp and Vegetibles INGREDIENTS 8 ounces whole-wheat fettuccine 1 pound asparagus, trimmed and cut into 1-inch pieces (about 4 cups) 1/2 cup sliced jarred roasted red peppers 1/4 cup prepared pesto 2 teaspoons extra-virgin olive oil 1 pound raw shrimp, (21-25 per pound), peeled and deveined 1 cup dry white wine Freshly ground pepper, to taste PREPARATION Bring a large pot of water to a boil. Add fettuccine and cook for 3 minutes less than the package directions specify. Add asparagus and continue cooking until the pasta and asparagus are just tender, about 3 minutes more. Reserving 1/4 cup of the cooking water, drain the fettuccine and asparagus and return to the pot. Stir in peppers and pesto. Cover to keep warm. Heat oil in a large skillet over medium heat. Add shrimp and cook, stirring occasionally, until pink, about 3 minutes. Add wine, increase heat to high and continue cooking until the shrimp are curled and the wine is reduced, about 3 minutes. Add the shrimp and the reserved cooking water to the pasta; toss to coat. Season with pepper and serve immediately. NUTRITION Per serving: 303 calories; 8 g fat (2 g sat, 4 g mono); 115 mg cholesterol; 32 g carbohydrates; 0 g added sugars; 21 g protein; 6 g fiber; 284 mg sodium; 292 mg potassium. Nutrition Bonus: Iron (20% daily value), Folate & Magnesium (16% dv), Calcium & Vitamin A (15% dv)
Posted on: Wed, 09 Apr 2014 13:18:41 +0000
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