Shrimp-and-Squash Penne

Yield:

5 servings (serving size: 2 cups)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

April 2000