Broccoli Shrimp Pasta Toss

[Montana_977]

THIS RECIPE IS FROM THE LIGHT & TASTY MAGAZINE-A VERY GOOD SOURCE OF LOWFAT AND DIABETIC RECIPES.

Broccoli Shrimp Pasta Toss
2 C uncooked bow tie pasta
1/4 C chopped onion
3 cloves garlic, minced
1 Tbls butter or stick margarine
1 Tbls olive or canola oil
2 C fresh broccoli florets
1/4 tsp salt
8 oz uncooked medium shrimp, cleaned
1/4 C grated parmesan cheese
Cook pasta according to directions. In a large nonstick skillet, saute onion and garlic in butter and oil till tender. Add broccoli and salt, cook & stir over medium high heat for 8 min. Add shrimp, cook & stir 2-3 minutes longer or till shrimp turn pink & broccoli is tender. Drain pasta, transfer to serving bowl. Add broccoli mixture, toss gently, sprinkle with parmesan cheese. Yield 4 servings. Each serving (1 1/4 Cups) contains 196 calories, Diabetic exchanges: 1 starch, 1 lean meat, 1 fat, 1 vegetable