Pasta with Shrimp, Zucchini and Mushrooms

Pasta with Shrimp, Zucchini and Mushrooms

Ingredients
2 cups dry Penne (or brown rice pasta for gluten-free diet)
1 tbsp canola or olive oil
1 zucchini, julienned
6 mushrooms, sliced
10 large raw shrimp, peeled and deveined
1 clove garlic, minced
1 medium tomato, diced
1/4 cup chopped fresh parsley
4 tsp. Parmesan cheese
1/2 tsp. lemon juice
salt and pepper

Directions
In large pot of boiling water, cook pasta until tender but firm; drain and return to pot.
Meanwhile in a large skillet, heat 1/2 tbsp of the oil over high heat; stir fry zucchini and mushrooms until tender-crisp, about 3 minutes. Transfer to bowl.
In skillet, heat remaining oil over high heat; cook shrimp and garlic, stirring, for 3 minutes or until shrimp is opaque. Add tomato and cook for 1 minute.
Add shrimp and zucchini mixture (including all liquids) to pot with hot pasta. Add parsley, cheese, lemon juice; toss to mix. Season with salt and pepper to taste.

Nutritional Info (Amount Per Serving)
Calories: 281.1 | Total Fat: 4.5 g | Cholesterol: 45.6 mg | Sodium: 304.6 mg | Total Carbs: 48.9 g
Dietary Fiber: 3.6 g | Protein: 16.4 g

Number of Servings: 2
Source: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=600854
Submitted by: CCULLIGAN