Italian Shrimp Pasta

Italian Shrimp Pasta

Ingredients:

½ cup cooked whole wheat or gluten-free penne pasta
4 oz shrimp (50-60 count per pound, smaller and less expensive)
2 tbspn spinach (frozen)
1 tbspn red bell pepper (roasted over flame without skin)
1 tbspn garlic
½ tspn oil
 ¼ tspn crushed red pepper
1 tspn parmesan cheese grated

Preparation:

Pre-cook pasta al dente.  Place oil in hot pan.  Add garlic, crushed red pepper and shrimp.  Toss frequently and cook till shrimp are pink.  Add red bell peppers, spinach and heat thoroughly.  Add pasta and toss frequently.  Remove from pan and top with parmesan.

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Baked Eggplant

Ingredients:

2 slices of eggplant cut thin (3 x 6) 2 oz
1 egg white
½ cup skim milk
½ tspn white pepper
½ tspn garlic powder (no salt)
½ tspn onion powder (no salt)
¼ cup whole wheat or gluten-free bread crumbs
2 tbspn Marinara Sauce

Preparation:

Mix white pepper, garlic powder, onion powder with bread crumbs and place in a large bowl.  Mix egg white with milk and hold in separate bowl.  Dredge eggplant in milk bowl first and then dredge in bread crumbs.  Coat evenly and place on baking sheet in oven at 375 degrees for 10 minutes or till crisp.

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Marinara Sauce

(makes 20-4oz portions)

Ingredients:

2 tbspn olive oil
1 cup yellow onion diced
1 cup garlic minced
½ cup basil (fresh preferred or 2 oz dry)
2 quarts valarosa tomatoes (can product)
1 quart water
2 tbspn black pepper
¼ tspn crushed red pepper
(1 tspn sugar substitute if tomatoes are not perfectly ripe)

Use salt to taste if sodium is not a problem 1 tbspn


Preparation:

Heat large stock pot with oil.  Place onions and garlic in pot and brown lightly till translucent.  Add tomatoes, black pepper, crushed red pepper and water, cook on medium high heat till reduced by one third, approximately 2-3 hours.  Add basil and remove from heat.  Store and use when needed.

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Nutritional Information