Basil, Shrimp & Zucchini Pasta

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 330.1
  • Total Fat: 6.1 g
  • Cholesterol: 189.4 mg
  • Sodium: 236.8 mg
  • Total Carbs: 48.5 g
  • Dietary Fiber: 8.2 g
  • Protein: 27.9 g

View full nutritional breakdown of Basil, Shrimp & Zucchini Pasta calories by ingredient
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From Eating Well magazine (Aug 2011, pg 71) From Eating Well magazine (Aug 2011, pg 71)
Number of Servings: 7


    1/2 cup chopped basil
    1 8-ouce can tomato sauce (no salt added)
    2 tsp plus 1 Tbsp vigin olive oil
    1 Tbsp minced garlic
    1 lbs. peeled and deveined raw shrimp (31 - 40 per pound)
    1 cup uncooked whole wheat pasta (perferable small pasta like orecciette or shelles)
    2 medium zucchini chopped


1. Combine 1/4 cup basil, tomato sauce, 2 tsp oil, garlic (optional salt, pepper, cayenne pepper to taste) in medium bowl. Stir in shrimp and let stand for at least 10 minutes up to 30 minutes.

2. Cook pasta until tender. Drainl.

3. Chop zucchini. Heat remaining oil in skillet over medium-high heat. Add shrimp and squash. Cook until shrimp is pink. Stir in pasta and heat until hot. Stir in remaining basil

Serving Size: 4 servings

Number of Servings: 7

Recipe submitted by SparkPeople user SCHWENNJR.

TAGS:  Fish | Lunch | Fish Lunch |

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