Try this stopwatch-tested menu from the Cooking Light kitchen. Serves: 4

Shrimp and Pine Nut Spaghetti


Wilted tomatoes
Heat 1 teaspoon olive oil in a large nonstick-skillet over medium-high heat. Add 2 pints grape tomatoes, and sauté for 3 minutes or until skins begin to burst. Stir in 1 teaspoon balsamic vinegar, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.

MyRecipes
March 30, 2010

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