8 ounces ww penne pasta
2 tablespoons olive oil (extra virgin)
2 whole yellow squash, sliced thin*
2 whole zucchini, sliced thin*
1 pound medium shrimp - peeled and deveined
1/4 c lemon juice (fresh or in the bottle)
1 tsp dried basil
1 tsp dried oregano
Salt to taste
Black pepper to taste
3 cloves garlic, minced
1/2 c minced fresh chives or green onions
1/4 c grated lf/ff Parmesan cheese
Cook pasta until al dente. Drain and set aside.
Saute squash and zucchini in oil and cook 10 minutes, or until cooked through. Stir in shrimp, and cook 3 minutes. Stir in lemon juice, basil, oregano, salt, pepper, and garlic. Cook 2 minutes.
Pour mixture into bowl with pasta. Sprinkle with chives and Parmesan, and stir until mixed.
*Note: If you slice too thin, when cooking it will become mushy and break apart and become slimey. (As did I first time making this). Next time I make it I'll shoot for probably 1/8-1/4 of an inch thickness.
Serve with a salad.
Very light and refreshing! So glad I thought of this recipe and thank goodness I had zucchini and squash that needed cooked!!!
Serving portion: 4 very generous portions, 6 smaller portions.
Nutritional info (this is for portions in between above size):
Calories: 370, Fat: 10g, Cholesterol: 140mg, Sodium: Varies, Carbohydrates: 42g, Fiber: 5g, Protein: 29g.