We’ve had really odd weather in southern California so far this spring. We seem to fluctuate suddenly between chilly rainy days and very warm (sometimes downright hot) summer-like days. So, it’s really tough for me to plan out a full week’s menu. I never know if I should schedule warm hearty soups or have Hubby fire up the grill.
This dish offers a bit of a compromise. The skillet-based pasta dish feels like comfort food, yet it’s packed with fresh crisp spring and summer vegetables. It is yet another recipe from my favorite “go to” cookbook whenever I need delicious healthy recipes, Taste of Home: Guilt Free Cooking.
It is quick and simple enough to prepare on a busy work night. The kids loved it, and it’s Weight Watchers-friendly.
- 1 package (16 ounces) linguine (we used whole wheat)
- 1 pound uncooked large shrimp, peeled and deveined
- 2 garlic cloves, minced
- ½ to 1 teaspoon crushed red pepper flakes
- 2 tablespoons olive oil
- 1 teaspoon butter
- 1-1/2 cups sliced zucchini
- 1 cup sliced yellow summer squash
- 1 cup julienned carrots
- 1 cup fresh broccoli florets
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh basil
- ¾ teaspoon salt
- ½ cup shredded Parmesan cheese
- Cook pasta according to package directions.
- Meanwhile, in a large nonstick skillet, stir-fry the shrimp, garlic and pepper flakes in oil and butter for 3-5 minutes or until shrimp turn pink. Remove shrimp; keep warm.
- Add the zucchini, summer squash, carrots and broccoli to same skillet; stir-fry for 8-10 minutes or until crisp-tender.
- Return shrimp to skillet.
- Drain the pasta; add to skillet along with the parsley, basil and salt. Heat through. Sprinkle with Parmesan.