Shrimp & Veggie Parmesan

Add water to pan, cover and turn heat to high to boil.
In separate large skillet, add 1 Tbs olive oil, 1 cup sliced zucchini, 1 cup sliced mushrooms, and 6 oz grape tomatoes. Heat gently with 1 tsp garlic, 1 tsp oregano & 1/8 tsp cayenne pepper. Stir occasionally so vegetables don't stick to pan.

When water boils add 2 oz pasta to boiling water. When water boils again, add shrimp to same water. When shrimp is pink & spaghetti is al dente, drain into colander. Separate shrimp & shell it. Return shrimp to pan with vegetables & stir. Add 3 oz baby spinach to vegetables. Add spaghetti & cheese to the skillet. Fold ingredients together over low heat. Turn out into serving plate.

Split this meal for lunch and add a medium salad on the side. If on salt limited diet, omit cheese, as the shellfish has its own sodium.

Add spaghetti to boiling water. When water boils again, add shrimp to same water. When shrimp is pink & spaghetti is al dente, drain into colander. Separate shrimp & she'll it. Return shrimp to pan with vegetables & stir. Add spaghetti & cheese. Turn out into serving plate.

Serving Size: Serving for one. This is a full meal.

Number of Servings: 1

Recipe submitted by SparkPeople user REVCORNIE.