pretty by the bay

Winter is upon us! It doesn’t really get cold in San Francisco, but it gets foggy, rainy and cool enough to make me want to hibernate on my couch until spring. I want to exercise a little less and eat a little more, which is dangerous during a time filled with Christmas cookies and festive cocktail parties. To avoid holiday weight gain, I balance the treats with healthy, home-cooked meals that still offer a bit of comfort on a dreary winter day. I found this recipe for Lighter Roasted Red Pepper Pesto in my new cookbook and loved the fact that it yields a creamy, rich texture without excessive oil or pine nuts. Instead, it uses part-skim ricotta, roasted red peppers and parmesan cheese to create a unique twist on traditional basil pesto. We enjoyed it with sauteed shrimp and whole wheat penne pasta for fast, healthy weeknight meal.

Pasta with Shrimp and Lighter Roasted Red Pepper Pesto

adapted from Cooking for Two 2009

serves two to three

2 garlic cloves, unpeeled

3/4 c jarred roasted red peppers, drained, patted dry and coarsely chopped

1/4 c grated parmesan cheese

1/4 c part-skim ricotta (note: do not substitute with fat free)

2 tbsp chopped fresh parsley

1 tbsp olive oil

1 small shallot, minced, or 2 tbsp finely chopped onion

1/4 tsp dried thyme

salt and pepper to taste

6 to 8 oz dried penne pasta (adjust amount according to desired number of servings)

4 to 6 oz raw shrimp, peeled and deveined (adjust amount according to desired number of servings)

Toast the garlic cloves in their skins in a small nonstick skillet over medium heat. Shake the pan often and turn the garlic periodically. Cook for about 7 minutes or until the skins are spotty brown. Let the garlic cool, then peel and mince.

Process the garlic, peppers, parmesan, ricotta, parsley, oil, shallot, thyme and approx. 1/4 tsp salt in a food processor or blender until smooth, about 30 seconds. Transfer to a bowl and season with salt and pepper to taste. Bring water to a boil in a large pot and add dried pasta and salt (to taste). Cook pasta per package directions. Reserve 1/2 cup of cooking liquid before draining the cooked pasta.

When the pasta is 5 or 6 minutes away from being done, cook the shrimp. Heat a large nonstick skillet over medium high heat. Coat with cooking spray, then add the shrimp in a single layer. Season with salt and pepper. Cook for approximately 1 to 2 minutes per side or until golden brown on the outside and cooked through on the inside. (Cooking time may vary depending on the size of your shrimp.)

Toss the cooked pasta with the pesto, adding a bit of the pasta cooking water if the mixture seems too thick. Serve the pasta topped with shrimp.