“This light and simple pasta is a perfect dish for family or casual entertaining.”
Serving: 6 | Ready in: 35m

• 8 oz. whole-wheat fettuccine
• 1 lb. asparagus, trimmed and cut into 1-inch pieces (about 4 cups)
• ½ cup sliced jarred roasted red peppers
• ¼ cup prepared pesto
• 2 tsps. extra-virgin olive oil
• 1 lb. raw shrimp, (21-25 per lb.), peeled and deveined
• 1 cup dry white wine
• Freshly ground pepper, to taste

• Boil a big pot of water. Put in fettuccine and cook for 3 minutes less than the directions specified on the package. Put in asparagus and cook for about 3 more minutes, until the asparagus and the pasta are just soft. Keeping 1/4 cup of the cooking water, drain the pasta and asparagus then put back into the pot. Mix in pesto and peppers. Put a cover on the pot to keep warm.
• In a big skillet, heat the oil over medium heat. Put in shrimp, cook and stir occasionally for about 3 minutes, until it becomes pink. Put in wine and raise the heat to high, cook for about 3 minutes, or until the wine is reduced and the shrimp are curled. Add the reserved cooking water and the shrimp to the pasta, toss to coat. Add pepper to taste and serve instantly.

Nutrition Information
• Calories: 303 calories;

• Total Carbohydrate: 34 g
• Cholesterol: 99 mg
• Total Fat: 8 g
• Fiber: 6 g
• Protein: 19 g
• Sodium: 268 mg
• Sugar: 2 g
• Saturated Fat: 2 g