Rating: 4 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Capers add a briny kick to the pasta. You can also use chopped kalamata olives in their place for a meatier flavor.

Hannah Klinger
Recipe by Cooking Light April 2014

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Credit: Jason Wallis; Styling: Lindsey Lower

Recipe Summary test

hands-on:
23 mins
total:
28 mins
Yield:
Serves 4 (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat; drain.

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  • 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.

Nutrition Facts

340 calories; fat 4.7g; saturated fat 0.8g; mono fat 2.1g; poly fat 0.5g; protein 22g; carbohydrates 53g; fiber 4g; cholesterol 107mg; iron 3mg; sodium 654mg; calcium 99mg.
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