Aglio e Olio Pasta with Kale and Shrimp
Tonight we’ll incorporate dark, leafy greens into a bowl of aglio e olio pasta. (That’s pronounced “ah-lyo ay oh-lee-oh. The g is silent.) The aglio e olio sauce is tweaked with a little infusion of truffle oil. Browned mushrooms, smoky tempeh and freshly cooked shrimp add umami to this flavor festival worthy of any upscale bistro.
Grocery List: Aglio e Oglio Pasta with Kale and Shrimp
Aglio e Oglio Pasta with Kale and Shrimp
Produce
garlic (if needed)yellow onion(if needed)
red or green leaf lettuce(if needed)
1 bunch Russian kale
1 bunch fresh parsley
fresh sage leaves (if none available use dried)
1 bunch green onions
cucumber(if needed)
9 oz. sliced Cremini mushrooms
1 pint cherry tomatoes(if needed)
Canned/Dried Foods
whole wheat or brown rice dry penne pasta
white truffle oil (if needed)
low sodium vegetable broth(if needed)
low-sodium soy sauce (if needed)
balsamic vinegar(if needed)
Chinese garlic/pepper sauce (if needed)
prepared mustard (if needed)
honey (if needed)
dried sage leaves (if no fresh available)
white wine to cook with(if needed)
Frozen Foods
one package large, shelled, cooked shrimp (if not using fresh shrimp)
Meat/Fish/Poultry
12 oz. large, cooked, shelled shrimp (if not available use frozen)
Chilled Foods/Dairy
shredded Parmesan (if needed)
1 package smoky tempeh
Nutritional Value: Aglio e Olio Penne Pasta with Shrimp and Kale
Pasta with Kale and Shrimp
Nutritional Analysis
Per Serving
Calories: 590
Protein: 23 g
Carbohydrates: 68 g
Total Fat: 23 g
(Saturated Fat:) 3.5 g
Dietary Fiber: 10 g
Cholesterol: 50 mg
Sodium: 830 mg
% calories from fat: 38.1 %
Serving Size:
17 oz. or 2 + C. pasta/kale/shrimp, topped with 1-1/2 T. shredded Parmesan. Served with dressed side salad.
