This
delicious looking recipe yields 4 servings. I love doing recipe posts
because I can't wait to cook them myself!
What
you need:
8oz
whole wheat spaghetti
1
yellow squash
1
zucchini
1lb
medium shrimp, tails removed
black
pepper
2T
evoo
1c
cherry tomatoes, halved
4
cloves garlic, finely chopped
pinch
of crushed red pepper flakes
1/2c
low sodium chicken broth
2T
chopped fresh chives
How
to make:
Bring
a large pot of salted water to a boil. Add the spaghetti and cook
according to package directions for al dente. Normally about 10
minutes.
While
the pasta cooks, trim the top and bottom off of each squash. Peel the
squash in ribbons into a colander, using a vegetable peeler, turning
the squash as you peel. Stop peeling the squash when you only have
the center core of seeds left. Discard the core and seeds.
Reserve
1/4 cup of the pasta water, and then drain the pasta over the squash
ribbons. Put in a medium bowl and toss to evenly distribute the pasta
with the squash ribbons.
Toss
the shrimp with 1/2 teaspoon kosher salt and some pepper. Heat 1
tablespoon oil in a large skillet over medium-high heat. Add the
shrimp, spread into a single layer and cook without stirring, until
just turning pink around the edges, about 2 minutes. Stir the shrimp,
add the tomatoes, garlic and pepper flakes and continue to cook until
the tomatoes have softened and the garlic has toasted, about 1
minute. Add the pasta and squash ribbons, broth and the remaining 1
tablespoon olive oil. Cook, tossing, until warmed through and most of
the liquid has been absorbed. Add the pasta water a bit at a time, if
needed, if the noodles seem dry.
Season
with additional salt and pepper. Divide among 4 bowls and top with
the chives.
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