This isn’t anywhere near an exact science – every time I make it it changes a little bit – but it’s always good and very quick/easy. I’m posting what I did tonight, but definitely feel free to sub other vegetables, leave out the shrimp, whatever you want.
1 small zucchini, thinly sliced
5 – 6 mushrooms
1/2 cup of canned diced tomatoes
3 – 4 cloves of garlic
Tons of fresh basil
1/2 lb large shrimp (I use frozen, uncooked, because pre-cooked tend to get tough)
Juice of one lemon
1oz fresh parmesan
1 tsp olive oil
Splash of white wine or vegetable/chicken broth
4oz whole wheat pasta
salt and pepper
Boil water for pasta and cook according the the package. Heat the olive oil in a pot or deep pan over medium. Add the zucchini and cook until it starts to soften. Finely chop garlic (I actually grate it directly into the pan) and add. When it begins to cook, deglaze the pan with the wine or broth. Throw in the tomatoes, mushrooms and defrosted shrimp. When shrimp starts to turn pink, add the juice of the lemon, the basil, and salt and pepper to taste. Throw in the pasta and cook together for 1 – 2 more minutes. The starch from the pasta will thicken the other liquids (wine, tomato juice, and lemon) to make a sauce. Grate the parmesan on top. Makes two servings.
Nutrition: 445 calories / 10g fat / 3 g saturated fat / 43g carbohydrates / 8g fiber / 40g protein