Ingredients:
1/4 lb Rotelle pasta
1 1/2 tsp Estee Salt-It, divided
1 tbsp + 1 tsp lemon juice, divided
1 lb fresh broccoli, trimmed, cut into bite-sized pieces (4 cups) or 4 cups frozen broccoli florets from a 16- to 20-oz bag
3/4 lb large fresh shrimp, peeled and deveined or 1/2 lb pre-peeled and deveined frozen shrimp
1/2 c Estee Creamy Italian Salad Dressing
1/3 c chopped fresh dill or 1/2 tbsp dried dill
1/2 tsp Estee Fructose
black pepper (to taste)
Directions:
Cook pasta according to package directions, using 1 tsp Salt-It instead of salt. Drain and place in large bowl. In large saucepan, bring 4 inches water and 1 tbsp lemon juice to a boil. Add broccoli and shrimp and cook just until shrimp turn pink and broccoli is fork tender. Drain and add to pasta. Add onion and toss. In small bowl, stir together salad dressing, dill, fructose, remaining lemon juice, and Salt-It. Add black pepper to taste. Pour over pasta mixture and toss to coat. Serve warm or cold.
Makes 4 Servings.
Dietary Exchanges: 1 Starch, 1 Vegetable, 2 Very Lean Meat
Pyramid Servings: 1 Starch, 1 Vegetable, 1 Meat
Nutrients Per Serving:
186 Calories
17 Calories from Fat
2 g Fat
0 g Saturated Fat
119 mg Cholesterol
245 mg Sodium
24 g Carbohydrate
4 g Dietary Fiber
6 g Sugars
18 g Protein
