Put some spring in your nutritional step with this delish & light pasta dish from the FIXATE Cooking Show!

Serves: 4 (approximately 1 1/2 cups each)

Prep Time: 15 minutes

Cooking Time: 22 minutes

Container Equivalents (per serving): 2 Green, 1 Red and 1 Yellow

Ingredients:

1/2 cup low-sodium organic chicken broth

1 tsp unflavored gelatin (preferably from grass-fed cows)

1 tblsp olive oil

4 cups halved cherry tomatoes

1/2 cup chopped onion (approx. 3/4 medium)

4 cloves garlic, finely chopped

1/2 tsp sea salt (or Himalayan salt)

1/4 tsp ground black pepper

1/4 tsp crushed red pepper flakes

1/2 cup dry white wine

40 spears asparagus, cut into 1-inch pieces

3 cups raw medium shrimp, peeled & deveined (approx 1 lb)

2 cups cooked whole wheat linguine

3/4 cup torn basil leaves

Instructions:

1. Combine broth and gelatin. Set aside.
2. heat oil in large nonstick skillet over medium-high heat until fragrant.
3. Add tomatoes, onion, garlic, salt, pepper, and pepper flakes; cook for 5 to 7 minutes, stirring frequently, or until tomatoes begin to soften.
4. Add wine, cook, stirring frequently, for 2 to 3 minutes, or until wine has almost evaporated.
5. Add asparagus and broth mixture. bring to a boil; cook, stirring frequently, for 2 to 3 minutes.
6. Add shrimp; cook, stirring frequently, for 2 to 3 minutes, or until shrimp is opaque, most liquid is absorbed, and a thick sauce has formed.
7. Add linguini; cook, stirring frequently, for 1 to 2 minutes, or until pasta is heated through. Remove from heat.
8. Add basil; serve immediately.

Recipe Note: Approximately 4 oz dry linguine makes 2 cups cooked linguine.

Nutritional Information (per serving):

Calories: 278

Total Fat: 5 g

Saturated Fat: 1 g

Cholesterol: 125 mg

Sodium: 728 mg

Carbohydrates: 33 g

Fiber: 6 g

Sugars: 7 g

Protein: 24 g

You can find this recipe and many others on the FIXATE Cooking Show on Beachbody On Demand! Check it out HERE