Just as its name suggests, you only need one pot to make this satisfying pasta dish featuring fresh spinach, red bell pepper and broccoli, along with a generous portion of shrimp. To make the light, creamy sauce, residual pasta water is cleverly combined with Parmesan cheese.

EatingWell.com, April 2021


Read the full recipe after the video.

Recipe Summary

30 mins
20 mins

Here's how we made over this recipe to be healthy and diabetes-friendly:

1. We packed this dish with vegetables while cutting down on the amount of pasta used. This keeps the portion size hearty but cuts back on the amount of carbs per serving.

2. We used the leftover cooking water from the pasta as a base for the sauce. The slightly starchy water combines with Parmesan cheese for a creamy, silky sauce without adding calories or saturated fat. It's also quick and easy—making the sauce in the same pot as the pasta means no extra pans to clean up!

3. We opted for whole-wheat pasta, which has more good-for-you fiber than regular pasta. Fiber helps your body digest carbs more slowly, helping keep your blood glucose steadier after meals. And because this dish is full of a lively mix of veggies and shrimp, you hardly notice the type of pasta used.

Having diabetes doesn't mean you have to give up all of your favorite foods. You just need the know-how (and easy cooking tips) to make better choices. In Makeover My Recipe, a fun cooking show geared toward beginner cooks, Mila Clarke Buckley takes classics like mac and cheese, meatloaf, brownies and more comfort foods and uses simple tricks to make them healthier—but just as delicious as ever.


Ingredient Checklist


Instructions Checklist
  • Combine pasta, garlic and water in a large, high-sided skillet. Bring to a boil over medium-high heat; reduce heat to maintain a gentle boil and cook, stirring frequently, for 8 minutes. Add broccoli, bell pepper, salt and pepper; cook, stirring often, until the vegetables and pasta are tender, about 5 minutes more. Reduce heat to low and add Parmesan a few tablespoons at a time, tossing the pasta between each addition until well coated.

  • Stir in shrimp and spinach; cook, tossing constantly, until the spinach is wilted and the shrimp is cooked through, about 5 minutes. Remove from heat and stir in tomatoes. Serve immediately.

Nutrition Facts

2 cups
373 calories; fat 6g; cholesterol 148mg; sodium 642mg; carbohydrates 52g; dietary fiber 9g; protein 32g; sugars 4g; niacin equivalents 6mg; saturated fat 2g; vitamin a iu 6104IU; potassium 778mg.