Ingredients
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8 ounces whole wheat pasta
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1 cup chicken broth
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1 onion, thinly sliced
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2 garlic cloves, minced
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1 teaspoon thyme
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1/2 teaspoon salt
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1 cup skim milk
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3 tablespoons unbleached all-purpose flour
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1 lb cooked shrimp, peeled and deveined
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2 cups green beans, trimmed
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1/4 cup red pepper, chopped
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kosher salt, to taste
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parmesan cheese
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1/2 teaspoon ground black pepper
Instructions
- Prepare pasta according to package directions. In the last three minutes add green beans. Drain all together.
- Meanwhile, in a medium saucepan, combine the broth, onion, garlic, red pepper (if using fresh), thyme, salt, and black pepper. Bring to a boil over medium-high heat.
- In a measuring cup, whisk together the milk and flour until smooth. Whisk into the broth mixture. Reduce the heat to medium and cook, stirring often, for 5 minutes, or until the mixture thickens and begins to boil. Cook, stirring, for 1 minute.
- Add the shrimp (along with snow peas and roasted red peppers if you opt for the original recipe). Cook, stirring, for 3 minutes, or until the shrimp is heated through.
- Toss the pasta and bean mixture with sauce, season to taste with kosher salt, and serve immediately. Garnish with fresh parmesan cheese, if desired.