Shrimp and Pine Nut Spaghetti

Because the noodles will quickly absorb the creamy sauce, it's best to serve this calcium-rich entrée right away. It's also good with rotisserie chicken.

Yield: 4 servings (serving size: about 1 cup)

Ingredients

• 8  ounces  uncooked spaghetti
• 12  ounces  peeled and deveined medium shrimp
• 2  tablespoons  pine nuts
• 1  cup  1% low-fat milk, divided
• 1  tablespoon  all-purpose flour
• 1/2  teaspoon  Dijon mustard
• 1/4  teaspoon  ground nutmeg
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1/2  cup  (2 ounces) grated fresh Parmigiano-Reggiano cheese
• 1/3  cup  finely chopped fresh basil
• 1/4  cup  torn fresh basil leaves

Preparation

1. Bring 4 quarts water to a boil in a large saucepan. Add pasta; cook 7 minutes. Add shrimp to pan; cook 3 minutes or until shrimp are done and pasta is al dente. Drain; keep warm.

2. While pasta cooks, heat a small nonstick skillet over medium heat. Add nuts to pan; cook 2 minutes or until lightly browned.

3. Combine 1/2 cup milk and flour in a large saucepan, stirring with a whisk until well blended. Place pan over medium heat; gradually stir in remaining 1/2 cup milk. Stir in mustard and nutmeg. Bring to a boil; reduce heat to medium-low, and cook 5 minutes or until mixture begins to thicken, stirring constantly. Stir in salt and pepper; cook 1 minute. Add drained pasta mixture, cheese, and chopped basil, tossing gently to combine. Sprinkle with nuts and torn basil.

Nutritional Information

Calories:

421

Fat:

9.7g (sat 3.4g,mono 2.4g,poly 2.5g)

Protein:

32.7g

Carbohydrate:

49.1g

Fiber:

2.3g

Cholesterol:

141mg

Iron:

4.6mg

Sodium:

550mg

Calcium:

310mg