Fusilli with Roast Tomatoes and Shrimp
Get dinner on the table in less than 30 minutes!
Best Health magazine, October 2014; Image by Jodi Pudge
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 1 pkg whole-wheat fusilli
- 2 cups broccoli florets
- 6 plum tomatoes each cut lengthwise into 6 wedges
- 4 tsp extra virgin olive oil divided
- 375 g large raw shrimp peeled and deveined
- 3 cloves garlic minced
- 4 tsp balsamic vinegar divided
- 1 pinch hot chili flakes
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Preheat oven to 450ûF. On stovetop, boil a large pot of water, and cook pasta for 7 minutes. Add broccoli; cook about 1 minute more, until pasta is al dente.
- Meanwhile, toss tomatoes with half each of the olive oil and vinegar; spread on a rimmed baking pan. Roast about 15 minutes.
- Drain pasta, reserving ½ cup (125 mL) cooking water. Return empty pot to stovetop. Over medium-high heat, add remaining olive oil. Fry shrimp, garlic and chili flakes, stirring often, until shrimp is cooked through, 2 to 3 minutes.
- Add pasta, broccoli, tomatoes, basil and remaining vinegar; toss to coat. Stir in a little pasta cooking water; add more as necessary to coat pasta and make a thin sauce. Season with salt and pepper, if desired, and serve.
Recipe Notes
Per serving: 439 calories, 33 g protein, 5 g fat (1 g saturated fat), 72 g carbohydrates, 9 g fibre, 166 mg cholesterol, 218 mg sodium
