Shrimp-and-Squash Penne

Yield: 5 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 351
  • Calories from fat: 24%
  • Fat: 9.2g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 1.4g
  • Protein: 24.1g
  • Carbohydrate: 43.7g
  • Fiber: 3.6g
  • Cholesterol: 107mg
  • Iron: 4.6mg
  • Sodium: 434mg
  • Calcium: 162mg

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

  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.
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