Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 oz Fettuccine, uncooked
1 c Chopped fresh kale
-- stems removed
1/2 c Fresh basil leaves
2 Garlic cloves; halved
1/4 c Grated Parmesan cheese
1/8 ts Salt
1 c Plain, non-fat yogurt
1 ts Vegetable oil
1 lb Medium shrimp
-- peeled and deveined
1 md Red bell pepper
- cut into bite-size pieces

Prepare pasta according to package directions. While pasta is cooking,
puree kale, basil, garlic, Parmesan cheese and salt in a food
processor or blender until smooth. Stir in yogurt.

Place oil in large skillet. Saute the shrimp and red bell pepper in
the skillet over medium-low heat for 4 minutes or until shrimp is
bright pink and cooked through.

When pasta is done, drain well and transfer it to a serving bowl. Add
the kale mixture and toss well. Add shrimp and bell pepper, tossing
gently. Serve immediately.

Each serving provides: 798 Calories; 50.4 g Protein; 130 g
Carbohydrates; 6.9 g Fat; 179 mg Cholesterol; 410 mg Sodium. Calories
from Fat: 8%

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