Creamy Linguine with Shrimp and Veggies

Quick and easy dinner that gets your veggies into the meal without having to make a salad!

Yield: 4 servings (serving size: 2 cups)

Total: 30 Minutes 

Ingredients:

• 6 quarts water
• 1 teaspoon salt, divided 
• 8 ounces uncooked linguine
• 3 cups small broccoli florets 
• 1 1/2 tablespoons butter 
• 1 cup chopped onion 
• 8 ounces sliced mushrooms 
• 2 garlic cloves, minced
• 12 ounces peeled and deveined medium shrimp 
• 1 julienne-cut carrot 
• 3/4 cup 1/3-less-fat cream cheese 
• 1/4 teaspoon ground black pepper 

Preparation:

1. Bring 6 quarts water to a boil in a saucepan. Add 1/2 teaspoon salt and pasta; cook 5 minutes. Add broccoli; cook 3 minutes or until pasta is al dente. Drain through a sieve over a bowl, reserving 1/2 cup pasta water.
2. Melt butter in a Dutch oven over medium-high heat. Add onion and mushrooms to pan; sauté 5 minutes, stirring occasionally. Add garlic, and sauté 1 minute, stirring constantly. Add 1/2 teaspoon salt, shrimp, and carrot; sauté for 3 minutes, stirring occasionally. Add pasta mixture, 1/2 cup pasta water, cream cheese, and pepper to pan; cook for 3 minutes or until cheese melts and shrimp are done, stirring occasionally.

Nutritional Information:

• Calories: 501
• Fat: 16.3g
• Saturated fat: 9.4g
• Monounsaturated fat: 3.9g
• Polyunsaturated fat: 1.2g
• Protein: 32.2g
• Carbohydrate: 57g
• Fiber: 5.6g
• Cholesterol: 171mg
• Iron: 4.8mg
• Sodium: 691mg
• Calcium: 136mg