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Mediterranean Asparagus Shrimp with Pasta

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This dish not only pleases your eyes, but also satisfies your palates. It's packed with heart-healthy ingredients, and it tastes refreshingly delicious.













Trans-fat Free, High Fiber


173.4 ml/g pasta, fusilli
or penne, preferably whole wheat
30 ml olive oil
1 small yellow onion
231.2 ml/g asparagus
ends trimmed, and cut into 1-inch pieces
231.2 ml/g shrimp
peeled and cleaned
118 ml cherry tomatoes
or grape tomates, halved
2 cloves garlic
finely chopped
1 each roasted red bell peppers
slice into strips
15 ml lemon juice
or to taste
59 ml kalamata olives
pitted and coarsely chopped
1 x salt and black pepper
to taste
118 ml feta cheese


Bring a large pot of salted water to a boil. Cook the pasta until desired consistency, 10 to 12 minutes. Drain and return to the pot. Set aside with a lid on.

Meanwhile in a large nonstick skillet, add the olive oil, and heat over medium heat until hot.

Add the onions, stirring often, and cook unit the onions are soft and browned, about 6 minutes.

Add the asparagus, and cook for about 3 minutes until the asparagus become brightly green. Stir in the shrimp, and cook about 4 minutes or until the shrimp are almost pink.

Add the cherry tomato, garlic and roasted bell pepper, stirring to combined, and cook for another 3 to 5 minutes until the shrimp are completely cooked and asparagus are tender.

Remove from the heat, and stir in the lemon juice and olives. Season to taste with salt and black pepper.

Divide between two serving plates, and sprinkle with feta cheese. Serve warm.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 467g (16.5 oz)
Amount per Serving
Calories 70331% of calories from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 252mg 84%
Sodium 684mg 28%
Total Carbohydrate 26g 26%
Dietary Fiber 7g 27%
Sugars g
Protein 86g
Vitamin A 63% Vitamin C 161%
Calcium 30% Iron 47%
* based on a 2,000 calorie diet How is this calculated?


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