Pasta w/ Shrimp, Zucchini and Mushrooms

cattiemac

Pasta w/ Shrimp, Zucchini and Mushrooms from Lighthearted Everyday Cooking

2 cups dry Penne ** I use brown rice pasta because I'm on a gluten-free diet
1 tbsp canola or olive oil
1 zucchini, julienned
6 mushrooms, sliced
10 large raw shrimp, peeled and deveined
1 clove garlic, minced
1 medium tomato, diced
1/4 cup chopped fresh parsley
4 tsp. Parmesan cheese
1/2 tsp. lemon juice
salt and pepper

1. In large pot of boiling water, cook pasta until tender but firm; drain and return to pot.
2. Meanwhile in a large skillet, heat 1/2 tbsp of the oil over high heat; stir fry zucchini and mushrooms until tender-crisp, about 3 minutes. Transfer to bowl.
3. In skillet, heat remaining oil over high heat; cook shrimp and garlic, stirring, for 3 minutes or until shrimp is opaque. Add tomato and cook for 1 minute.
Add shrimp and zucchini mixture (including all liquids) to pot with hot pasta. Add parsley, cheese, lemon juice; toss to mix. Season with salt and pepper to taste.

Number of Servings: 2
Prep time: 5 minutes
Cook time: 20 minutes

Nutritional Information - with brown rice pasta:
Calories - 281
Total Fat - 4.5 g
Cholesterol - 45 mg
Sodium - 304.6 mg
Total carbs - 48.9 g
Fiber - 3.6 g
Protein - 16.4 g

Nutritional Information - with white pasta:
Calories - 376
Total Fat - 9 g
Cholesterol - 90 mg
Sodium - 195 mg
Total carbs - 50 g
Fiber - 4 g
Protein - 25 g

cattiemac

Pasta w/ Shrimp, Zucchini and Mushrooms from Lighthearted Everyday Cooking

2 cups dry Penne ** I use brown rice pasta because I'm on a gluten-free diet
1 tbsp canola or olive oil
1 zucchini, julienned
6 mushrooms, sliced
10 large raw shrimp, peeled and deveined
1 clove garlic, minced
1 medium tomato, diced
1/4 cup chopped fresh parsley
4 tsp. Parmesan cheese
1/2 tsp. lemon juice
salt and pepper

1. In large pot of boiling water, cook pasta until tender but firm; drain and return to pot.
2. Meanwhile in a large skillet, heat 1/2 tbsp of the oil over high heat; stir fry zucchini and mushrooms until tender-crisp, about 3 minutes. Transfer to bowl.
3. In skillet, heat remaining oil over high heat; cook shrimp and garlic, stirring, for 3 minutes or until shrimp is opaque. Add tomato and cook for 1 minute.
Add shrimp and zucchini mixture (including all liquids) to pot with hot pasta. Add parsley, cheese, lemon juice; toss to mix. Season with salt and pepper to taste.

Number of Servings: 2
Prep time: 5 minutes
Cook time: 20 minutes

Nutritional Information - with brown rice pasta:
Calories - 281
Total Fat - 4.5 g
Cholesterol - 45 mg
Sodium - 304.6 mg
Total carbs - 48.9 g
Fiber - 3.6 g
Protein - 16.4 g

Nutritional Information - with white pasta:
Calories - 376
Total Fat - 9 g
Cholesterol - 90 mg
Sodium - 195 mg
Total carbs - 50 g
Fiber - 4 g
Protein - 25 g

Tiddle

sounds yummy!

jennlos

Sounds good thanks for sharing
:flowerforyou:

stillkristi

Sounds great. And, if you are going sort of low carb, you could omit the pasta and increase the zucchini. Yum!

Falcon

Sounds good

jdp21

I'm going to make this tonight for my supper! It has just enough calories to finish me off for the day, and it sound deeeeelicious! I'll let ya know how it goes.

kdraper07

Sounds really yummy! Thanks!

jdp21

I would just like to report that I cooked this tonight, and it was awesome, so definitely recommendable! I had it with white pasta. :-)