NUTRITION

SERVINGS

INGREDIENTS

7 ounces raw Shrimp, peeled and deveined

2 ounces Chickpea Pasta (dry)

1 cup Cherry Tomatoes

1/2 cup sliced Zucchini

1 cup fresh Spinach

1 teaspoon Olive Oil

2 cloves Garlic, minced

Fresh Basil and Lemon wedges for garnish

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta until al dente, then drain and set aside.

• 2

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

• 3

  Add the shrimp to the skillet and cook for 2 minutes per side until they turn pink and opaque, then remove them from the pan and set aside.

• 4

  In the same skillet, add the minced garlic, sliced zucchini, and cherry tomatoes.

• 5

  Sauté the vegetables for 3 to 5 minutes until the zucchini is tender and the tomatoes begin to burst.

• 6

  Stir in the fresh spinach and the cooked pasta, tossing until the spinach is wilted and everything is well coated in the natural tomato juices.

• 7

  Return the cooked shrimp to the skillet and toss once more to combine.

• 8

  Serve immediately topped with fresh basil and a generous squeeze of zesty lemon.