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Shrimp-and-Squash Penne

Yield 5 servings (serving size: 2 cups)

Ingredients

  • 2 tablespoons olive oil
  • 4 cups thinly sliced yellow squash (about 4 small)
  • 3 cups thinly sliced zucchini (about 2)
  • 1 pound medium shrimp, peeled and deveined
  • 1/4 cup fresh lemon juice
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 garlic cloves, minced
  • 4 cups hot cooked penne (about 1/2 pound uncooked tube-shaped pasta)
  • 1/2 cup thinly sliced fresh chives or green onions
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese

Nutrition Information

  • calories 351
  • caloriesfromfat 24 %
  • fat 9.2 g
  • satfat 2.1 g
  • monofat 4.7 g
  • polyfat 1.4 g
  • protein 24.1 g
  • carbohydrate 43.7 g
  • fiber 3.6 g
  • cholesterol 107 mg
  • iron 4.6 mg
  • sodium 434 mg
  • calcium 162 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat. Add squash and zucchini, and sauté 10 minutes. Add shrimp; sauté 3 minutes. Add juice and next 5 ingredients (juice through garlic); cook 2 minutes or until shrimp are done. Combine shrimp mixture, pasta, chives, and cheese in a large bowl; toss gently.