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This low-fat pasta recipe is brimming with fresh vegetables--mushrooms, zucchini, yellow squash, and plum tomatoes. If you're watching sodium, choose a reduced-sodium pasta sauce to mix with the shrimp and veggies.
Servings : 6
Preparation Time: 15 mins
12 ounces linguini
1 tablespoon olive oil
2 cloves garlic, minced
1 cup sliced fresh mushrooms
1 small zucchini, cut into 1/4-inch pieces
1 small yellow squash, cut into 1/4-inch pieces
1/4 teaspoon red pepper flakes
1 pound large shrimp, peeled and deveined
2 small plum tomatoes
1/2 cup kalamata olives, coarsely chopped
1 1/2 cups marinara sauce, heated
1. Cook linguini in boiling salted water for 12 minutes. Drain and transfer to a large serving bowl.
2. Meanwhile, heat oil in a large skillet over medium heat. Cook garlic for 1 minute. Add mushrooms and cook for 3 minutes. Increase heat to medium-high; add zucchini, squash and red pepper flakes. Cook, stirring occasionally, for 3 minutes.
3. Add shrimp to skillet and cook for 3 minutes or until uniformly pink. Coarsely chop tomatoes; add to skillet along with olivesand marinara. Warm through. Toss shrimp mixture with pasta in serving bowl.
Per Serving: cal. (kcal) 323, Fat, total (g) 7, chol. (mg) 115, sat. fat (g) 1, carb. (g) 42, fiber (g) 4, pro. (g) 23, sodium (mg) 573, Percent Daily Values are based on a 2,000 calorie diet
administratorOct 25 2016