Easy "Pasta" Primavera

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 214.8
  • Total Fat: 3.7 g
  • Cholesterol: 226.6 mg
  • Sodium: 521.1 mg
  • Total Carbs: 17.6 g
  • Dietary Fiber: 3.5 g
  • Protein: 28.4 g

View full nutritional breakdown of Easy "Pasta" Primavera calories by ingredient
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Number of Servings: 4


    1 large zucchini, cut into chunks
    1 summer squash (about 1.5 cups), cut into chunks
    8-10 asparagus stalks, cut into 1 inch pieces
    3/4 cup cherry tomatoes, halved
    2 cloves garlic, minced
    1 lb cooked shrimp
    1/2 cup chicken broth
    1/4 cup grated parmesan cheese
    1 large spaghetti squash
    1 lemon


Cook spaghetti squash. To cook squash, cut in half. Poke holes and place in microwave safe dish, cut side down. Add a small amount of water. Cover. Microwave until tender.

While spaghetti squash cooks, prepare the veggies. In saute pan on medium heat, add a few tsp. olive oil. Add garlic and saute for about a minute, until garlic is fragrant. Add in the squashes and asparagus. Saute until just tender, and then add in shrimp to heat through. Once heated through, add tomatoes, chicken broth, and juice of one lemon. Allow broth to heat through--about 30 seconds to 1 minute. Add parmesan cheese and stir. The mixture should seem slightly creamy.

Shred the inside of the spaghetti squash. Add to veggie saute. Toss together. Top with additional parmesan cheese or lemon juice for before serving.

Serving Size: makes about 4-2 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user JLHAIGIS.

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