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Orecchiette with Peas, Shrimp and Buttermilk-Herb Dressing by

Source: Cooking Light

Ingredients

8 oz uncooked orecchiette pasta
1 cup shelled green peas (about 1lb unshelled green peas) or frozen green peas
1/2 pound medium shrimp, peeled and deveined
1 cup thinly sliced radishes
1/3 cup reduced-fat mayonnaise
1/4 cup fat-free buttermilk
3 tablespoons minced fresh chives
1 tablespoon chopped fresh dill
1/2 teaspoon salt
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
2 garlic cloves, minced

Instructions

1. Cook pasta according to package directions, omitting salt and fat. Add peas and shrimp during last 2 minutes of cooking. Drain and rinse with cold water; drain.
2. Combine pasta mixture and radishes in a large bowl. Combine mayonnaise and remaining ingredients in a small bowl; stir well with a whisk. Pour over pasta mixture, tossing to coat. Cover and let stand 20 minutes. Serve at room temperature, or cover and chill until ready to serve.

Servings: 4

Serving Size: 1 1/2 cups

Nutrition Information (per serving):
Calories 340
Fat 3.4 g
Saturated Fat 0.4 g
Cholesterol 86 mg
Sodium 585 mg
Carbohydrates 54.7
Fiber 4.7 g
Protein 22.2 g

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