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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 12 x ca. 30 g | fettuccine uncooked |
| 1 Tasse | Chopped fresh kale stems removed |
| 1/2 Tasse | basil leaves fresh |
| 2 | cloves garlic halved |
| 1/4 Tasse | parmesan grated |
| 1/8 Teelöffel | salt |
| 1 Tasse | yogurt plain, nonfat |
| 1 Teelöffel | vegetable oil |
| 1 x ca. 450 g | Medium shrimp peeled and deveined |
| 1 mittel | Red bell pepper cut into bite-size pieces |
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Prepare pasta according to package directions. While pasta is cooking, puree kale, basil, garlic, Parmesan cheese and salt in a food processor or blender until smooth. Stir in yogurt.
Place oil in large skillet. Saute the shrimp and red bell pepper in the skillet over medium-low heat for 4 minutes or until shrimp is bright pink and cooked through.
When pasta is done, drain well and transfer it to a serving bowl. Add the kale mixture and toss well. Add shrimp and bell pepper, tossing gently. Serve immediately.
Each serving provides: 798 Calories; 50.4 g Protein; 130 g Carbohydrates; 6.9 g Fat; 179 mg Cholesterol; 410 mg Sodium. Calories from Fat: 8%
with permission)
<Debkuhnen@classic. Msn. Com> on Nov 19, 97
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