cooking for the family...

tore this recipe from the pages of women's health magazine, definitely going to try it out next week for the family in nova scotia...



Penne with Shrimp, Greek Olives & White Wine
Recipe adapted by Rozanne Gold from Radically Simple (Rodale)

8 oz penne rigate
3 Tbsp extra-virgin olive oil
2 large cloves garlic, minced
3 large plum tomatoes, chopped into 1/2-inch pieces
2 large yellow tomatoes, chopped into 1/2-inch pieces
1/2 cup dry white wine such as sauvignon blanc
1/2 cup finely chopped curly parsley, divided
1/3 cup slivered basil leaves
1 Tbsp grated lemon zest
1 tsp kosher salt
12 oz (about 21 large) peeled shrimp, cut into thirds
16 pitted kalamata olives

1. Cook penne rigate according to package directions.

2. Heat oil in a wok or large skillet. Add garlic and cook for 30 seconds (do not brown). Add tomatoes, wine, half the parsley, basil, lemon zest, and salt. Cook 3 minutes over high heat. Add shrimp and olives and cook until shrimp are pink, about 3 minutes.

3. Add pasta to the skillet and heat. Divide among 4 bowls. Garnish with remaining parsley.

Makes 4 servings. Per serving: 486 cal, 17 g fat (2 g sat), 50 g carbs, 803 mg sodium, 3 g fiber, 26 g protein