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Lemon Pasta with Peas, Zucchini, and Shrimp

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    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.

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    2 small zucchinis1/2 lb (225 g) whole grain spaghetti 1/4 cup (60 mL) extra-virgin olive oil, divided20 uncooked large shrimp, peeled, deveined with tails intact Freshly ground black pepper, to taste1 tsp (5 mL) lemon zest 1/3 cup (80 mL) freshly squeezed lemon juice1/3 cup (80 mL) Parmesan cheese, finely grated1 cup (250 mL) frozen peas1/2 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!

    Serves 4.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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    Lemon Pasta with Peas, Zucchini, and Shrimp

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