Zucchini noodles add a fresh twist to this pasta dish. Zucchini is a good source of vitamins and minerals, including vitamin C, folate, magnesium, and potassium.
2 small zucchinis
1/2 lb (225 g) whole grain spaghetti
1/4 cup (60 mL) extra-virgin olive oil, divided
20 uncooked large shrimp, peeled, deveined with tails intact
Freshly ground black pepper, to taste
1 tsp (5 mL) lemon zest
1/3 cup (80 mL) freshly squeezed lemon juice
1/3 cup (80 mL) Parmesan cheese, finely grated
1 cup (250 mL) frozen peas
1/2 cup (125 mL) fresh basil leaves, finely chopped
Cut zucchini on a mandoline or with a knife into long, thin strands resembling spaghetti and set aside.
Cook pasta in large saucepan of boiling salted water according to package directions. Drain, reserving about
1 cup (250 mL) pasta water, and return pasta to saucepan.
Preheat 1 Tbsp (15 mL) oil in frying pan over medium heat. Add shrimp, season with pepper, and sauté until pink, about 2 minutes. Remove from pan and set aside.
In bowl whisk together lemon zest, juice, and remaining olive oil, then stir in Parmesan until creamy. Add to pasta along with zucchini and peas.
Return pasta pot to stove over medium heat and toss pasta until warmed through. If sauce is getting too thick, add some reserved pasta water. Remove from heat, add shrimp and basil, and toss through.
Divide among serving plates and enjoy!
Each serving contains: 577 calories; 43 g protein; 20 g total fat (4 g sat. fat, 0 g trans fat); 57 g carbohydrates;
8 g fibre; 376 mg sodium
source: "Pasta, Pronto!", alive #353, March 2012
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