PCOS NUTRITION CENTER BLOG

Love pasta? We’ve paired chickpea pasta with our favorite pesto sauce from the PCOS Nutrition Center Cookbook. Omega-3 fats from walnuts add an anti-inflammatory boost. Tossing in shrimp and veggies like broccolini and tomatoes makes this a complete meal packed with PCOS fighting nutrients.

Healthy meals like this don’t have to take forever in the kitchen. This PCOS friendly pasta dish can be made in under 30 minutes and is sure to be a hit!

Serves 4

Ingredients:

1 box chickpea pasta

2 bunches of broccolini roughly chopped (about 4 cups)

1 cup roasted tomatoes in olive oil

¼ cup PCOS Nutrition Center Walnut Pesto

½ cup fresh basil, chopped

Juice of 1 lemon divided

Salt & pepper to taste

1 lb shrimp

1 clove of garlic, minced

1 tbs olive oil

Directions: 

1. Fill a large stock pot or Dutch oven with water. Season water with salt and bring to boil.
2. Once water is at rolling boiling, add pasta. Cook for approximately 5 minutes. Add broccolini and cook with pasta until pasta is al dente (1-2 more minutes).
3. Remove 1/2 cup of pasta water and strain broccolini and pasta.
4. Keep pot on stove top. Add shrimp, garlic, and olive oil. Cook until shrimp are pink and no longer translucent. Approximately 5 minutes.
5. Turn heat to low. Add pasta and broccolini back to pot with shrimp.
6. Add pasta water, tomatoes, pesto, half of lemon juice. Toss well until pasta is well coated and water is absorbed.
7. Remove from heat add fresh basil, and salt & pepper to taste.

Nutrition information: Calories 525, Carbohydrates 47g, Protein 50 g, Fiber 13 g, Sugars 6 g, Fat 24 g, Sat. Fat 3.5 g, Sodium 600 mg

Tip: Keep pesto on hand in your freezer for fast week night meals.

Natalie Zaparzynski, MS, RDN, is a registered dietitian and co-author of The PCOS Nutrition Center Cookbook: 100 Easy and Delicious Whole Food Recipes to Beat PCOS, whose true passion is serving women who suffer from PCOS and infertility. Diagnosed with PCOS as a teenager, Natalie was able to relieve many of her symptoms through diet and exercise. This inspired a pursuit of a career in nutrition and dietetics. Originally from upstate New York, Natalie currently lives with her husband in Philadelphia. When she is not developing recipes, she loves to practice yoga, and travel! Read more about Natalie