April 2, 2013
Yield: 4 servings, about 1 1/4 cups each
Prep Time: 35 minutes
Total Time: 35 minutes
This quick-cooking, healthy dinner is a simple combination of zucchini, shrimp and pasta flecked with plenty of fresh basil. If you have leftover cooked pasta from another meal, use it and skip Step 2. Since the recipe combines a starch, vegetables and the shrimp, all you need is a fruit or vegetable salad to round out the menu.
Recipe Tips & Notes:
Note: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to get the size you want, order by the count per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught.
Per serving: 315 calories; 8 g fat (1 g sat, 5 g mono); 143 mg cholesterol; 40 g carbohydrate; 0 g added sugars; 24 g protein; 7 g fiber; 1096 mg sodium; 687 mg potassium
Nutrition Bonus: Vitamin C (38% daily value), Magnesium (30% dv), Folate & Potassium (20% dv), Vitamin A (19% dv), Zinc (18% dv), Iron (17% dv)
2 Carbohydrate Servings
Exchanges: 2 starch, 1 vegetable, 2 lean meat, 1 fat