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| 4 Teelöffel | vegetable oil |
| 1 1/2 Tasse | Broccoli |
| 1/2 Tasse | Carrots sliced |
| 1 Tasse | mushrooms sliced |
| 2 | cloves garlic |
| 1 Tasse | Chicken broth; low-sodium |
| 1 Esslöffel | cornstarch |
| 15 x ca. 30 g | Shrimp; raw |
| 2 Tasse | Pasta; bow-tie |
| 2 Esslöffel | parmesan |
| 2 Esslöffel | parsley chopped |
| 1/4 Teelöffel | Red pepper flakes; crushed |
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In skillet, heat oil. Add broccoli and carrots and cook about 2 minutes, until tender crisp. Add mushrooms and garlic and cook one minute longer. Whisk in broth and cornstarch to the skillet mixture. Add shrimp and cook until shrimp start to turn pink, about three minutes. Stir in remaining ingredients and toss. Yields 4 servings. Each serving provides: 1 fat, 1 1/2 proteins, 1 1/2 vegetables, 1 bread and 35 optional calories.
Per serving equals 306 calories, 29 g. Protein, 8 g. Fat, 29 g. Carbohydrate, .25 mg calcium, 236 mg sodium, 164 mg cholesterol, 4 g. Dietary fiber.
From the MasterCook recipe list. Downloaded from Glen's Mm Recipe Archive,
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