Fusilli Primavera With shrimp

Ingredients

• ½ pound thin string beans
• 6 ounces baby carrots, peeled
• 15 asparagus tips
• 12 ounces medium shrimp, peeled and deveined
• 10 ounces cherry tomatoes, halved if large
• 1 yellow bell pepper, seeded and sliced
• 6 large radishes, sliced
• 1 pound fusilli pasta
• ¼ cup chopped fresh parsley
• ¼ cup extra virgin olive oil
• Salt and pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    453 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 66 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 23 grams protein; 91 milligrams cholesterol; 289 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Heat a saucepan of lightly salted water to boiling. Add the string beans and cook for about 5 minutes. Remove. Place in a bowl of ice water to cool. In the same boiling water, cook the carrots for about 5 minutes; cool as for the string beans. Add the asparagus tips to the same boiling water and cook for about 3 minutes. Cool, as for the other vegetables.
2. In about 1 cup lightly salted boiling water, cook the shrimp until pink, about 3 minutes. Remove from water and cool.
3. Boil the pasta in salted water as the package directs for al dente. Reserve about 1 cup of the pasta cooking water; drain pasta. Cool and place in a serving bowl. Add the cooked vegetables; the raw tomatoes, bell pepper and radishes; and the shrimp. Sprinkle with parsley and olive oil and season with salt and pepper. Toss. Add a little pasta cooking water and toss again. Adjust seasoning as necessary.

40 minutes