Garden Fresh Herby Spaghetti
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Garden Fresh Herby Spaghetti calories by ingredient
Introduction
Adapted from Chatelaine. This is an awesome summer dinner for two after you've been out gardening - it really makes you appreciate what the garden can bring to your table! It's cheap, too, if your garden is as plentiful as most are in the summer months! Adapted from Chatelaine. This is an awesome summer dinner for two after you've been out gardening - it really makes you appreciate what the garden can bring to your table! It's cheap, too, if your garden is as plentiful as most are in the summer months!Number of Servings: 2
Ingredients
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8 oz peeled and deveined shrimp, thawed if frozen
1 medium zucchini, halved lengthwise and sliced
2 cloves garlic, minced
6 plum tomatoes, chopped
1/2 tsp sugar
1/2 tsp salt (optional)
1/2 tsp hot sauce
1/4 tsp black pepper
1 tsp oregano
4 oz whole wheat spaghetti
1/3 cup snipped garlic chives
1/2 cup shredded fresh basil
Directions
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.