BOW TIE PASTA WITH SHRIMP WALNUTS AND BROCCOLI

8 	ounces bow tie pasta
3 	cups fresh broccoli florets	
5 	teaspoons olive oil, divided
1 	pound shelled and deveined uncooked —	shrimp, tails removed
½	cup crumbled gorgonzola cheese 
½	cup chopped toasted walnuts 

Cook pasta; add broccoli the last 2 minutes of cooking; drain, reserving ¼ cup cooking water. Meanwhile, heat 2 teaspoons oil in large nonstick skillet. Add shrimp and cook 3 to 4 minutes or until opaque. Drain pasta and broccoli. Spoon drained pasta mixture into servim bowl. Add remaining olive oil, cooked shrimp and gorgonzola. Toss to mix and coat; top with walnuts and serve.

Per serving: 343 calories, 22 grams protein. 14 grams fat (37 percent calories fror fat), 3.4 grams saturated fat, 33 grams carbohydrate, 120 milligrams cholesterol. 273 milligrams sodium, 3 grams fiber.

SERVES: 							SOURCE: Penzys, 072709