shrimp-and-vegetable-pasta

Shrimp and Vegetable Pasta

Total time: 30 minutes

Serves 4

6.9 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

200g - Whole wheat spaghetti

200g - Shrimp, peeled and deveined

¼ tsp - Salt

¼ tsp - Black pepper

1 tb - Olive oil

3 cloves - Garlic, minced

1 - Onion, chopped

1 cup - White mushrooms, sliced

1 - Zucchini, sliced

1 cup - Cherry tomatoes, halved

¼ cup - Fresh basil

¼ cup - Parmesan cheese, grated

UTENSILS

Large pot, Colander, Large skillet, Chopping board, Knife

INSTRUCTIONS

1. Cook the spaghetti according to the package instructions. Drain and set aside.

2. Season the shrimp with ⅛ teaspoon of salt and ⅛ teaspoon of pepper. Set aside for 10 minutes.

3. Heat the oil in a large skillet over medium-high heat.

4. Add the garlic and onion to the skillet. Sautee until fragrant for 2 minutes.

5. Add the mushrooms and zucchini to the skillet. Cook until the vegetables are tender for 5 minutes.

6. Add the shrimp to the skillet and cook until they turn pink and opaque.

7. Stir in the cooked spaghetti, cherry tomatoes, and basil. Add the remaining salt and pepper. Cook until everything is heated through for 2 minutes.

8. Sprinkle the Parmesan cheese over the pasta and toss to combine.

9. Serve hot.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 281g

Energy (kcal)

317.5

Carbs (g)

36.3

Proteins (g)

18.8

Fats (g)

9.2

Fibre (g)

6.9