Shrimp Pasta Primavera
- 8 oz angel hair pasta (whole wheat is best)
- 10 oz medium or large shrimp, peeled and de-veined
- 3 cups Sweet Basil Tomato Sauce (see recipe)
- 1 large onion, chopped
- 8 oz mushrooms, sliced in half
- 1 large green bell pepper, cut into large chunks
- Cook the pasta according to package directions, leaving out the salt.
- In a large pot, bring the sweet basil tomato sauce and the onions to a boil. Simmer for 2 minutes. Add the shrimp, mushrooms, and bell pepper and cook for 3 minutes, until the shrimp become opaque.
- Serve over pasta.
Serving size: 1 cup Sodium: 132 mg
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/seafood/shrimp-primavera/
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