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
- Bring a large pot of well-salted water to a boil. Cook pasta according to package directions.
- 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.
- 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!