Guilt-free Seafood Veggie Pasta with Brancott Estate Wines

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I participated in an Ambassador Program on behalf of Millennial Central for Brancott Estate Wines. I received product samples to facilitate my review as well as a promotional item to thank me for my participation.
Spring is finally, finally, finally here! I’m not one to complain about winter– I love it– but stepping out into the sun yesterday and actually feeling it on my arms was inspirational. (Did I mention that now that my flip-flops are on, they’re not coming off until October?)  The beautiful weather has reminded me that– yes, I can step outside now without freezing! It’s time for enjoying dining al fresco again!
I decided to whip up my own creation that is ready for you to take outside and enjoy. (You might remember that I am a huge fan of making recipes lighter, especially pasta dishes.) This sauce has no fat, sugar, or oil. It’s really just all veggies and seafood!
This recipe serves two, so it’s perfect for a springtime date night on your deck, balcony, or at a park. It also goes well with either Brancott Estate Wines— the Marlborough Sauvignon Blanc or Pino Grigio. Both wines are 20% lighter in calories than other similar wines and they both have light, crisp finishes that just taste like spring and summer. (Dorky, I know, but it’s the truth! And, have I mentioned I’m stoked about it being spring?)
I love that this recipe has two choices: spicy or savory? It’s the same health, low calorie dish, but you can dress it up two different ways. You decide!

You’ll Need:

  • 1 green pepper, seeded and diced
  • 1 jar of roasted red peppers (2 whole peppers), sliced
  • 2 tablespoons of minced garlic
  • 1 medium yellow onion, sliced
  • 6-8 oz of peeled shrimp
  • 1 large can of diced tomatoes in juice
  • 1 1/3 cups penne pasta, uncooked (We used whole wheat penne to make it just a little healthier still.)


  1. Boil water and make penne pasta according to directions.
  2. As penne pasta is cooking, sautee garlic, onion, red pepper, and green pepper in a pan on medium.
  3. Add shrimp to veggie mixture and sautee.
  4. Add diced tomatoes and juice and heat sauce until pasta is ready.

If you are pairing with the Marlborough Pinot Grigio, add salt and pepper to taste and serve.

If you are pairing with the Marlborough Sauvignon Blanc,  add 2 tablespoons of chipotle seasoning and 1/4 teaspoon ground cayenne pepper and stir thoroughly.
And that’s it! Really– you have just one pot and one pan to clean and a delicious, healthy recipe and wine pairing for a beautiful spring night.
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2 Responses

  1. Dear Jo,

    Love your blog! Your are just the sort of writer we are seeking for our new cookbook/ memoir anthology. Homefront Cooking will be published by Skyhorse in late 2017 or 2018, and we are currently seeking contributors.
    All profits are to be donated to veterans’ charitable organizations. Our goal is to preserve the special stories of military life, the ones that history never records, while informing others of the tremendous sacrifice our service members and their families make every day.
    Please check out, and consider submitting. Any questions, just ask, and also, please spread the word.
    Best regards,
    Tracey Wood, author
    Homefront Cooking

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