Recipe of the month 'Shrimp Spaghetti'‘

This spaghetti contains plenty of vegetables. You get a lot of protein from the spaghetti thanks to the shrimp, which is good for muscle building. Additionally, it contains many good carbohydrates due to the whole wheat spaghetti, which is a good source of energy for the body. Besides carbohydrates, the spaghetti also contains a lot of fiber, which promotes bowel movements. And finally, the spaghetti is low in fat, thanks to the light version of the cooking cream.

Ingredients for (4 people)

•       500 ml light cooking cream
•       850 ml vegetable stock
•       500 grams of broccoli (with the stem, or 300 grams in florets)
•       300 grams whole wheat spaghetti
•       300 grams frozen peas
•       1 onion
•       150 grams of shrimp
•       basil leaves

Preparation method:

1.     Pour the cooking cream and the stock into a (soup) pan. Stir well and bring to a boil, covered.
2.     Meanwhile, cut the broccoli into florets and peel and finely chop the onion.
3.     Put the spaghetti in the pan (break it in half if necessary), and let the spaghetti soften in the boiling broth.
4.     Add the broccoli, the onion, and the frozen peas. Bring the broth back to a boil and then lower the heat.
5.     Meanwhile, cut the shrimp in half. Put a small splash of oil in a pan and add the shrimp. Remove them when they are slightly browned.
6.     When the spaghetti is fully cooked, turn off the heat and add the shrimp to the spaghetti.
7.     Divide the spaghetti among 4 plates and sprinkle a few basil leaves over it.

 Macros for 1 person (350 grams):

• 335.5 kcal
• 27,2 EN% fats
• 25 EN% proteins
• 41.5 EN% carbohydrates

Source: Susan Hendriks (student) power supply and dietetics The Hague University of Applied Sciences)