NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1 oz whole wheat linguine

1 cup zucchini

0.5 cup cherry tomatoes

1 tbsp pine nuts

0.5 tbsp extra virgin olive oil

1 tbsp parmesan cheese

1 clove garlic

1 tbsp lemon juice

0.25 cup fresh basil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the linguine according to package directions until al dente.

• 2

  While pasta cooks, pulse the basil, pine nuts, parmesan, garlic, lemon juice, and half the olive oil in a small food processor until a coarse pesto forms.

• 3

  Heat the remaining olive oil in a large skillet over medium-high heat.

• 4

  Add the shrimp, sea salt, and black pepper to the skillet, sautéing for 2-3 minutes until pink and opaque.

• 5

  Stir in the halved cherry tomatoes and sliced zucchini, cooking for another 2 minutes until the tomatoes begin to soften.

• 6

  Drain the pasta, reserving a splash of pasta water, and add the noodles to the skillet.

• 7

  Toss everything with the prepared pesto and reserved pasta water until well-coated and fragrant.