5/30/12

Dietitian's Top Pick: Ronzoni Healthy Harvest Rotini Pasta

I (Tyra) found myself on a dinnertime sprint one evening, as I merely had about 30 minutes to decide on dinner plans, get it prepared and eaten before the duties of baby and child-sitting began for the evening. I found this recipe in a popular magazine and decided to give it a whirl. It was tasty and colorful, but I used our Dietitians Top Pick products to make it even better nutritionally. The original recipe called for fettuccine. For a substitute, I used the whole grain Ronzoni Rotini pasta. Thus, I reduced the total calories and saturated fat in the dish while doubling the fiber (from 4 grams to 8 grams total fiber per serving)!

Look for this pasta at Market Street -
it's one of the healthiest on the aisle.

Look for other Dietitian's Top Picks throughout the store.



Here is the adapted recipe using our Dietitian's Top Pick.

Lemon-Dill Shrimp and Pasta
Ingredients
12 oz frozen peeled and deveined medium shrimp, thawed
1 lemon
8 oz dried Ronzoni Healthy Harvest Rotini pasta
2 Tbsp olive oi
3-4 cloves garlic, thinly sliced
6 oz package (6 cups) baby spinach
1 tsp Italian seasoning, crushed
Fresh dill sprigs

All the ingredients, including the
Dietitian's Top Pick Healthy Harvest Ronzoni Pasta
Directions
1. Rinse shrimp; pat dry with paper towels. Finely shred 1 tsp peel from the lemon; set aside. Juice the lemon over a bowl; set aside juice.

2. Cook pasta according to package directions.

3. Meanwhile, in 12-inch skillet heat olive oil over medium heat. Cook garlic in hot oil for 1 minute. Add shrimp; cook for 3 to 4 minutes, turning frequently until shrimp are opaque.



4. Add spinach and toss just until spinach begins to wilt, then add drained pasta. Stir in Italian seasoning, lemon peel, and 2 Tbsp lemon juice. Season to taste with salt and pepper and top with fresh dill.




Finished meal with a side of fruit and cornbread.


Yield: 4 servings
*Tip: May substitute bite-size pieces of deli-roasted chicken for the shrimp. For peppery bite, replace half the spinach with arugula.
Source: adapted from Better Homes and Gardens, April 2012
Nutritional analysis per serving (does not include salt to taste): calories 360, calories from fat 80, total fat 9g, saturated fat 1g, cholesterol 130mg, sodium 200mg, total carbohydrate 48g, dietary fiber 8g, sugars 0g, protein 25g, vitamin A 30%, vitamin C 20%, calcium 8%, iron 30%




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