Pasta Primavera with Blush Sauce (Gluten-Free, High-Fiber)

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@PrepWithUs was feeling like a nice warm bowl of pasta primavera with blush sauce so we adapted the classic into a healthy version incorporating some Further Food collagen!

Further Food Nutritionist Commentary:

I love this low-fat (2g per serving!), gluten-free lentil pasta dish because it is loaded with 11g of fiber per serving from the lentils and 28g of protein thanks to the shrimp and collagen peptides, needless to say you will be full for hours! The broccoli, tomatoes and spinach help contribute to each serving meeting half of your daily Vitamin A needs and almost 45% of your Vitamin C needs!

By Liz Lederman

Pasta Primavera with Blush Sauce (Gluten-Free, High-Fiber)

  • Prep Time: 5-10 minutes
  • Cook Time: 40-45 minutes
  • Servings: 4

Ingredients

1 box, Brad’s Red Lentil penne
1.5 cups, broccoli florets
1 cup, cherry tomatoes
2 cups, spinach
12 ounces, shrimp
1 cup marinara sauce
1 cup water
1/2 cup skim milk
2 tablespoons part skim ricotta
2 scoops Further Food Collagen Peptides
Parmesan, salt, pepper, garlic powder – a few dates each, to taste

Instructions

1. Brad’s Red lentil penne cooked for 5-6 mins according to the box directions
2. Sautéed broccoli, cherry tomatoes, spinach, and shrimp, sautéed using a large pan and some olive oil, salt and pepper
3. For the sauce: Heat up a large sauce pan on medium and add 1 cup of Marinara sauce, followed by 1 cup of water.
4. Next, add 1/2 cup of skim milk, 2 tbsp of part skim ricotta, 2 scoops of Further Food Marine Collagen peptides, a few dashes of Parmesan, and sprinkles of salt, pepper, and garlic powder.
5. Mix all of those together on low heat for 30 mins, stirring often and letting it thicken.
6. Finally, mix the cooked pasta into the sauce pan, adding the separate pan of sautéed shrimp and veggies slowly after the pasta.
1. Brad’s Red lentil penne cooked for 5-6 mins according to the box directions 2. Sautéed broccoli, cherry tomatoes, spinach, and shrimp, sautéed using a large pan and some olive oil, salt and pepper 3. For the sauce: Heat up a large sauce pan on medium and add 1 cup of Marinara sauce, followed by 1 cup of water. 4. Next, add 1/2 cup of skim milk, 2 tbsp of part skim ricotta, 2 scoops of Further Food Marine Collagen peptides, a few dashes of Parmesan, and sprinkles of salt, pepper, and garlic powder. 5. Mix all of those together on low heat for 30 mins, stirring often and letting it thicken. 6. Finally, mix the cooked pasta into the sauce pan, adding the separate pan of sautéed shrimp and veggies slowly after the pasta.

Nutrition Information

Per Serving: Calories: 375; Total Fat: 2 g; Saturated Fat: 1 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 3 mg; Sodium: 79 mg; Potassium: 376 mg; Carbohydrate: 63 g; Fiber: 11 g; Sugar: 5 g; Protein: 28 g

Nutrition Bonus:

Vitamin C: 43%; Vitamin A: 48%; Iron: 3%; Calcium: 8%

 

Scoop, mix, go further with our collagen peptides!

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