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Pasta Primavera with Shrimp*

Prep Time 30 minutes

8 oz linguine pasta
1 each small red and yellow bell pepper, quartered lengthwise; cut crosswise in narrow strips
2 small zucchini, quartered lengthwise, then cut crosswise in 1/2-inch thick pieces
4 oz fresh snow peas, stem ends trimmed
3 Tbsp olive oil
12 oz raw large shrimp, peeled and deveined
2 cloves garlic, minced
1 pt grape tomatoes, cut in half lengthwise
2 Tbsp narrow strips fresh basil leaves

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs, adding bell peppers, zucchini and snow peas about 1 minute before pasta will be done. Remove and reserve 3/4 cup cooking water; drain pasta and vegetables well in a colander.

2. While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Add shrimp and saute until nicely browned on both sides, about 5 minutes. Remove to a large serving bowl.

3. Add garlic to skillet and stir 1 to 2 minutes until golden. Stir in reserved cooking water, then add to bowl with shrimp, along with the pasta and vegetables and tomatoes. Toss to mix and coat; garnish with basil.

Per serving, 414 calories, 23 g fat

Serves 4

Woman's Day 9/1/01