Shrimp, Broccoli, and Sun-Dried Tomatoes with Pasta

Yield: 4 servings (serving size: 2 cups)

Ingredients

• 1/2  cup  sun-dried tomatoes, packed without oil
• 1/2  cup  boiling water
• 3  cups  uncooked farfalle (bow tie pasta)
• 1 1/2  cups  chopped broccoli
• Cooking spray
• 1  garlic clove, minced
• 1  pound  large shrimp, peeled and deveined
• 1/2  cup  fat-free, less-sodium chicken broth
• 1/2  cup  (4 ounces) 1/3-less-fat cream cheese
• 1/2  teaspoon  dried basil
• 1/4  cup  (1 ounce) grated fresh Parmesan cheese
• 2  teaspoons  fresh lemon juice

Preparation

Place tomatoes and boiling water in a bowl. Cover and let stand 30 minutes or until tender; drain and chop.

While tomatoes steep, cook pasta according to package directions, omitting salt and fat. Drain.

Steam broccoli, covered, 4 minutes or until crisp-tender. Set aside.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic to pan; sauté 30 seconds. Add shrimp; cook 4 minutes. Add broth and cream cheese, stirring to combine; bring to a boil. Reduce heat, and simmer 2 minutes. Add tomatoes, broccoli, and basil; stir well. Cook 2 minutes or until thoroughly heated, stirring frequently. Remove from heat. Stir in pasta, Parmesan cheese, and juice. Serve immediately.

Nutritional Information

Calories:

493 (22% from fat)

Fat:

12g (sat 5.7g,mono 2.8g,poly 1.2g)

Protein:

39.8g

Carbohydrate:

58.7g

Fiber:

5.6g

Cholesterol:

198mg

Iron:

7.5mg

Sodium:

862mg

Calcium:

210mg