Pasta w/ Shrimp, Zucchini and Mushrooms

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