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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - June 29, 2007

Shrimp Pasta Primavera

Serves: 6


  Download this recipe.

1 (10-ounce) package rotini pasta
1 cup vegetable or chicken broth
2 cups broccoli flowerets
1/4 pound mushrooms, cut in half
6 ounces feta cheese, crumbled
1 cup fresh basil leaves, thinly sliced
4 roma (plum) tomatoes, coarsely chopped
3/4 pound cooked, peeled, deveined large shrimp or 1 (12-ounce) package frozen cooked, peeled, deveined shrimp, thawed and drained

1. Cook and drain pasta as directed on package.

2. While pasta is cooking, heat broth to boiling in 2-quart saucepan; reduce heat. Stir in broccoli and mushrooms. Cover and simmer about 6 minutes or until broccoli is crisp-tender; remove from heat.

3. Stir in cheese and basil until cheese is melted. Stir in tomatoes and shrimp. Cook uncovered over medium heat, stirring occasionally, just until heated through. Toss with pasta.

From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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