RECIPE OF THE WEEK:


LOW FAT SHRIMP PASTA


Enjoy this low fat shrimp pasta salad at lunch, on a picnic or for a light supper. It's a nice dish for a warm summer's day.

Prep Time: 15 minutes
Cook Time: 8 minutes

Ingredients:
6-ounces rotini pasta
1 cup frozen peas
6 ounces green beans, cut into pieces
2 vine-ripe tomatoes, halved vertically, then thinly sliced
3/4 pound cooked shrimp
.
Dressing
1/4 cup fat-free mayonnaise
1/4 cup plain low fat yogurt
1 tbsp nonfat milk
1 tsp dried mixed herbs
Freshly ground black pepper

Preparation:
Cook pasta according to package instructions. Add peas to pasta water after two minutes of cooking time. Drain and cool pasta and peas. Cook green beans for 5 minutes in a pot of boiling water. Drain, then plunge into a bowl of iced water to retain color and stop cooking process. Drain again.
Assemble salad in a large bowl. Make creamy low-fat dressing by combining mayonnaise, yogurt, herbs and black pepper. Pour over salad and toss well. Add another tablespoon of nonfat milk if you prefer a thinner dressing.