Garden Fresh Herby Spaghetti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
8 oz peeled and deveined shrimp, thawed if frozen1 medium zucchini, halved lengthwise and sliced2 cloves garlic, minced6 plum tomatoes, chopped 1/2 tsp sugar 1/2 tsp salt (optional)1/2 tsp hot sauce1/4 tsp black pepper1 tsp oregano4 oz whole wheat spaghetti 1/3 cup snipped garlic chives 1/2 cup shredded fresh basil
Heat a splash of water in a large, wide frying pan over medium-high heat.
Add shrimp and stir-fry until pink. Remove and set aside.
Add zucchini and garlic (with additional water if required) and cook, stirring, until fragrant and beginning to colour.
Stir in chopped tomatoes, sprinkle with sugar, salt and hot sauce, pepper and oregano.
Cook over medium-high until saucy, 5 to 6 min.
Bring a large pot of water to boil, add pasta and cook until al dente, about 6 minutes. Drain and divide between two bowls.
Return shrimp and any juices to the pan with all the fresh herbs.
Toss until hot and fragrant.
Top pasta with tomato-shrimp mixture and serve.
Number of Servings: 2
Recipe submitted by SparkPeople user JO_JO_BA.
Add shrimp and stir-fry until pink. Remove and set aside.
Add zucchini and garlic (with additional water if required) and cook, stirring, until fragrant and beginning to colour.
Stir in chopped tomatoes, sprinkle with sugar, salt and hot sauce, pepper and oregano.
Cook over medium-high until saucy, 5 to 6 min.
Bring a large pot of water to boil, add pasta and cook until al dente, about 6 minutes. Drain and divide between two bowls.
Return shrimp and any juices to the pan with all the fresh herbs.
Toss until hot and fragrant.
Top pasta with tomato-shrimp mixture and serve.
Number of Servings: 2
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 364.1
- Total Fat: 2.7 g
- Cholesterol: 172.3 mg
- Sodium: 200.8 mg
- Total Carbs: 54.7 g
- Dietary Fiber: 7.8 g
- Protein: 31.5 g
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