Penne with Garlicky Shrimp, Ricotta, and Tomatoes - PCOS-Friendly Recipe

Servings: 4

Dinner

This Penne with Garlicky Shrimp, Ricotta, and Tomatoes is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Recipe by Lindsay Funston Ricotta and pasta water join forces to give this simple summer pasta an amazingly creamy sauce.

Ingredients

kosher salt
3/4 lb. penne
2 tbsp. butter
2 cloves garlic, thinly sliced
1 lb. medium shrimp, peeled and deveined
1 c. ricotta
2 c. cherry tomatoes, halved
Fresh basil, for garnish

Instructions

Bring a large pot of well-salted water to a boil. Cook pasta according to package directions, about 8 minutes. Reserve 1 cup of pasta water and drain, then return penne to pot.
Meanwhile, heat butter in a large skillet over medium heat. Add garlic and cook until fragrant, 1 minute. Add shrimp and cook until opaque, 4 to 6 minutes more.
Add shrimp, ricotta, tomatoes, and 1/2 cup cooking water to pot and stir until combined. Add more pasta water to loosen up the sauce.
Divide among four bowls and garnish with basil.

PCOS-Friendly Foods in This Recipe

This recipe contains the following foods that may benefit PCOS management: Basil.

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

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Frequently Asked Questions

Is Penne with Garlicky Shrimp, Ricotta, and Tomatoes good for PCOS?

Yes, this Penne with Garlicky Shrimp, Ricotta, and Tomatoes recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Can I eat this for Dinner with PCOS?

Yes, this recipe works well as a PCOS-friendly Dinner. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

How do I fit this recipe into a PCOS meal plan?

This recipe can be part of a structured PCOS meal plan. It makes 4 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

Comments

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