NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

1.5 oz Whole wheat spaghetti

0.75 tbsp Extra virgin olive oil

3 cloves Garlic

1 cup Zucchini

0.5 cup Red bell pepper

0.25 tsp Red pepper flakes

1 tbsp Fresh parsley

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat spaghetti until al dente, reserving two tablespoons of the pasta water before draining.

• 2

  While the pasta cooks, slice the zucchini into half-moons and thinly slice the red bell pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium heat and add the minced garlic and red pepper flakes, sautéing for 1 minute until the oil becomes aromatic.

• 4

  Add the shrimp, zucchini, and red bell peppers to the skillet, seasoning with sea salt and black pepper.

• 5

  Cook the mixture for 3 to 4 minutes, stirring occasionally, until the shrimp are pink and opaque and the vegetables are tender-crisp.

• 6

  Add the cooked spaghetti and the reserved pasta water to the skillet, tossing thoroughly to coat the noodles in the garlic oil.

• 7

  Remove from heat and stir in the fresh lemon juice and chopped parsley before serving immediately.