Rating: 4 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 2
Recipe by Cooking Light April 2000

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Recipe Summary

Yield:
5 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

351 calories; calories from fat 24%; fat 9.2g; saturated fat 2.1g; mono fat 4.7g; poly fat 1.4g; protein 24.1g; carbohydrates 43.7g; fiber 3.6g; cholesterol 107mg; iron 4.6mg; sodium 434mg; calcium 162mg.
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