Recipe: Bow Tie Pasta With Shrimp And Veggies

Learn the secrets on how to make bowties tossed with shrimp, veggies, and pesto!

It's that time of year again when the fitness industry heads for Las Vegas to strut its stuff at the ever-so-famous IFBB Olympia Weekend extravaganza! By now, the Olympian champions of today should be totally carb-depleted and looking their absolute best. In addition to their undying dedication to the sport of bodybuilding and fitness, there is a heavy price to pay and that is P-A-S-T-A! That's right folks, no pasta for you and does it ever show or should I say doesn't show?

Needless to say, but you've all made it and you all look AB-solutely fantastic! Hard work, dedication, and deprivation does pay off! Now it's time for that long overdue highly sought after love affair with your favorite pasta dish. The following is a pasta recipe that is still light and easy yet bursting with flavor. It's guaranteed to please your palate and bring you back to earth! Congratulations to you all.

Bow Tie Pasta With Shrimp And Veggies

Pasta Dish
  • ½ cups yellow squash, julienne cut
  • ½ cups snow peas, cut in diagonal pieces
  • ½ T. extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 lb. large shrimp, peeled and deveined
  • 1 T. lemon juice
  • 2 T. pine nuts
  • ½ cup fat-free, low-sodium chicken broth
  • 3 cups bowtie pasta (farfalle), uncooked
  • ½ cups cherry tomatoes, halved
  • ½ cup crumbled low-fat feta cheese
  • 2 T. fresh basil, chopped
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ cup grated Parmesan cheese
  1. Bring a large pot of water to boil for the pasta and a small saucepan of water to boil for the veggies.
  2. Meanwhile, wash and prep the squash and snow peas. Add to boiling water and cook until crisp and tender, about one minute. Drain and set aside. Begin cooking pasta according to package directions.
  3. In a large nonstick skillet heat olive oil over a medium high heat. Add garlic and shrimp; sauté for about 3-4 minutes or until no longer pink. Next, add lemon juice, veggies, pine nuts and chicken broth; cover and cook for an additional minute or until heated thoroughly.
  4. In a large bowl, combine shrimp and veggie mixture with pasta, tomatoes, feta cheese, basil, salt, pepper and gently toss together well. Dish and sprinkle each serving with a tablespoon of Parmesan cheese. Bon appetit! Serves 6.
Nutrition Facts
Recipe yields 4 servings
Amount per serving
Calories 310
Total Fat 9 g
Total Carb 37 g
Protein 21 g

Bow Tie Pasta With Shrimp And Veggies PDF (213 KB)

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