Instead of using ground beef or sausage in spaghetti sauce, try shrimp. It makes for a delicious low-fat pasta dinner.
Recipe from Diabetic Living
6 ounces dried whole wheat or multigrain spaghetti
1 tablespoon olive oil
12 ounces medium shrimp, peeled and deveined
3 cloves garlic, minced
2 14 1/2 ounce can no-salt-added diced tomatoes
3 tablespoons tomato paste
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1 tablespoon drained capers
1/4 teaspoon red pepper flakes
Chopped fresh basil (optional)
In a medium saucepan cook pasta according to package directions. Drain.
Add the undrained tomatoes, tomato paste, basil, oregano, capers, and red pepper flakes to the large pan. Bring to a simmer and cook 10 minutes, uncovered, stirring occasionally. Return the shrimp mixture to the pan and cook until heated through, about 2 minutes. Serve over pasta. Makes 4 servings.
Per Serving: cal. (kcal) 324, Fat, total (g) 6, chol. (mg) 129, sat. fat (g) 1, carb. (g) 46, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 4, sugar (g) 10, pro. (g) 26, sodium (mg) 372, Vegetables () 2, Starch () 2, Lean Meat () 2, Fat () 1, Carb Choice () 3, Percent Daily Values are based on a 2,000 calorie diet
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