Mustard Greens, Shrimp, and Anchovy Pasta

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Serves 4

Coarse salt

1/2 lb short whole-wheat pasta

1/2 lb medium tail-on shrimp, cleaned

1 bunch mustard greens (8 oz), stems removed, leaves torn into 3-inch pieces

3 anchovies, chopped

Zest and juice of 1 lemon

1/4 cup extra-virgin olive oil

Pinch red chili flakes

  1. Bring a large pot of well-salted water to a boil. Cook pasta according to package directions.
  2. When the pasta has just 30 seconds remaining, stir in shrimp and mustard greens. Cook until shrimp are opaque and greens are vibrant. Drain, reserving 1 cup pasta water, and return everything to pot.
  3. Stir in anchovies, lemon zest and juice, and oil. Slowly add pasta water to desired consistency. Season with salt and red chili flakes.

PER SERVING: 445 cals; 19g fat (3g sat fat); 120mg chol; 44g carbs; 1,660 mg sodium; 29g protein; 6g fiber

Preprinted from WHOLELIVING

Tip of the Day

Savvy take-out tactics. Stay on track with your health goals when eating out. Ask for dressings and sauces on the side so you can control how much you use!

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2 thoughts on “Mustard Greens, Shrimp, and Anchovy Pasta

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