ZENB Rotini Skillet with Shrimp & Asparagus

SERVES 4

PREP TIME 15 minutes

COOK TIME 13 minutes

TOTAL TIME 28 minutes

Nutritional Facts

NUTRITIONAL FACTS

Serving Size: 463g
Servings: 4

Calories: 490

Amount per Serving*% Daily Value
Total Fat9g12%
Saturated Fat1.5g8%
Cholesterol185mg62%
Sodium1270mg55%
Carbohydrates63g23%
Dietary Fiber14g50%
Total Sugar4g
Protein41g
Vitamin A 25%
Vitamin C 10%
Calcium 225mg 15%
Iron 6mg 35%
Potassium 1077mg 25%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

FEATURED IN RECIPE


ZENB Rotini Pasta

This gluten-free ZENB Rotini Pasta recipe combines shrimp and asparagus to bring a delicious dish to your dinner table. Low in calories and fat, this recipe also provides a good source of protein and fiber so you can feel good about adding this to your at-home menu.

INGREDIENTS

  • 1 box (12 ounces) ZENB Rotini Pasta made from 100% Yellow Peas, uncooked
  • 1 tablespoon olive oil
  • 1 pound asparagus, trimmed, cut into 2-inch pieces
  • 1 pound large raw shrimp, peeled, deveined (31/35 count)
  • 4 cloves garlic, minced
  • 1/2 teaspoon each kosher salt & ground black pepper
  • 1 lemon, zested, juiced
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh Italian parsley

INSTRUCTIONS

1.

Cook ZENB Pasta as directed on package. Reserve 1/2 cup pasta cooking water; drain.

2.

Heat olive oil in large skillet on medium-high heat. Add asparagus; cook 3-4 minutes or until tender-crisp. Add shrimp, garlic, salt & pepper. Cook covered, 4-5 minutes or until shrimp is translucent. Stir in pasta and reserved pasta water; cook 1-2 minutes or until heated through.

3.

Remove pan from heat; add cheese and parsley. Mix gently until well combined.

Tasty Tips

This dish can also be served as a delicious pasta salad. Substitute medium shrimp and refrigerate for atleast 6 hours before serving.

Substitute one pound boneless, skinless chicken breast for the shrimp.

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