Easy, Yummy Recipe

Last week I was feeling a bit adventurous and decided to try out a new recipe I found from Cooking Light. It turned out better than I expected, in fact, the hubs is still talking about it and asking when I'm going to make it again. The only thing I might do differently next time is instead of using spaghetti use linguine and add some sauteed tomatoes (yum!). Shrimp and Pine Nut Spaghetti

8 ounces uncooked spaghetti (we use whole grain pasta)
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

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

Happy Cooking!

cBv