Lunch

Shrimp and Artichoke Fusilli Pasta is for Lunch.

Shrimp and Artichoke Fusilli Pasta takes 10 minutes to prepare.

Shrimp and Artichoke Fusilli Pasta takes 20 minutes to cook.

Shrimp and Artichoke Fusilli Pasta makes 4 servings.

The ingredients for Shrimp and Artichoke Fusilli Pasta are:

6 oz. whole wheat fusilli pasta
1 1/2 Tbsp. olive oil
1/2 cup frozen chopped onion
2 Tbsp. minced garlic
1/2 tsp. red pepper flakes
1 cup low-sodium chicken broth
2 cups frozen chopped broccoli, thawed
3/4 lb. cooked, cleaned frozen shrimp, thawed
1 13-oz. can artichoke hearts in water, drained and quartered
1/4 cup sliced black olives
1/2 tsp. salt
1/4 tsp. pepper

Here is how you make Shrimp and Artichoke Fusilli Pasta:

Cook pasta according to package instructions. While the pasta cooks, heat oil in a large nonstick skillet over medium-high. Add onion, garlic and red pepper flakes and sauté for 2 to 3 minutes, or until onion is translucent. Add chicken broth and broccoli. Cover and simmer for 3 to 4 minutes. Stir in shrimp, artichokes and olives (if desired)and cook until heated through, about 2 minutes. Season with salt and freshly ground black pepper. Drain pasta and add to sauce. Divide into four portions and serve.Number of Servings: 4Recipe submitted by SparkPeople user MCGINNS.

The nutritional information for Shrimp and Artichoke Fusilli Pasta is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 219.4

• Total Fat: 7.0 g
• Cholesterol: 129.2 mg
• Sodium: 747.8 mg
• Total Carbs: 13.2 g
• Dietary Fiber: 4.4 g
• Protein: 23.7 g

The dietary needs meet for Shrimp and Artichoke Fusilli Pasta is Low Fat