This is another seriously easy and quick dish that is nutritionally dense. The flavors are fresh and light, and this serves as a filling and healthy meal. This pasta dish gets its flavors from fresh lemon juice, minced garlic, fresh parsley, and extra virgin olive oil. It’s perfect served hot as a main dish, but can also be served cold as a pasta salad.
9 ounces dry whole wheat pasta
3 tablespoons olive oil, divided
2 garlic cloves, minced
2 medium zucchinis, chopped
2 medium tomatoes, diced
1 pound shrimp, peeled and deveined
1/4 cup fresh parsley, chopped
Juice from 1 lemon
Salt and pepper to taste
Grated parmesan cheese
To a pot of salted boiling water, add the whole wheat pasta and cook according to package directions (approximately 10 minutes). Reserve 2-3 tablespoons of starchy cooking liquid.
Add 1 tablespoon of olive oil to a large saucepan. Once heated, add the minced garlic, chopped zucchini, and diced tomatoes to the pan. Cook over medium-high heat for approximately 3 minutes, stirring frequently.
Add the shrimp to the pan and cook until the shrimp is pink and cooked through (approximately 2-3 minutes).
Add the parsley and lemon juice to the pan and season with salt and pepper. Stir until everything is mixed together.
Add the pasta and 2-3 tablespoons of starchy cooking liquid to the large saucepan and stir everything together. Drizzle with additional 2 tablespoons of olive oil and ensure everything is coated. Adjust seasoning as desired.
Move to a large bowl and top with grated parmesan cheese. Serve immediately.