1 (28-ounce) can whole plum tomatoes, rinsed and drained
1/4 cup fat-free, lower-sodium chicken broth
1 tablespoon capers, drained and chopped
1/4 cup small fresh basil leaves
How to Make It
Cook pasta according to package directions, omitting salt and fat; drain.
Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl. Add shrimp; cook 3 minutes or until done. Remove shrimp from pan.
Wipe out pan with a paper towel. Return pan to medium-high heat. Add remaining 1 teaspoon oil; swirl to coat. Add zucchini and onion; sauté 3 minutes. Add garlic; sauté 30 seconds. Add salt, red pepper, and tomatoes; lightly mash tomatoes with a potato masher. Reduce heat to medium, and simmer 8 minutes. Stir in broth; return to a simmer. Stir in pasta, shrimp, and capers; toss to coat. Remove pan from heat; top with basil. Serve immediately.
We loved this, a pleasant surprise. Did not add salt or red pepper. Instead added a little herbs de provence to the onion and zucchini mixture. Used brown rice penne, plated it then added the rest. This way we do freshly cooked pasta for leftovers. Will definitely be making this again.
This is a quick and flavorful recipe. It called for ingredients I already had on hand (used petite diced tomatoes in place of the whole Roma's) and I love that I had the whole thing put together and ready to go in the time it took to cook pasta.
Simple, easy, good, fast! My young boys ate it right up. Will be very easy come summer when zucchini and basil are plentiful in the garden. I almost always have all ingredients on hand, so good for a last minute dinner idea. I wasn't blown away by it, but it was good and I didn't have to cajole my kids to eat it. That said, I will make it again. I can't be Julia Child every night of the week ;P
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