danielle@fitandbeyond.com
1 ½ cups yellow squash, julienne cut
1 ½ cups snow peas, cut in diagonal pieces
1 1/2 T. extra virgin olive oil
2 garlic cloves, minced
1 lb. large shrimp, peeled and deveined
1 T. lemon juice
2 T. pine nuts
½ cup fat-free, low-sodium chicken broth
3 cups bowtie pasta (farfalle), uncooked
1 ½ cups cherry tomatoes, halved
½ cup crumbled low-fat feta cheese
2 T. fresh basil, chopped
½ tsp. salt
¼ teaspoon black pepper
¼ cup grated Parmesan cheese
Directions:
1. Bring a large pot of water to boil for the pasta and a small saucepan of water to boil for the veggies.
2. Meanwhile, wash and prep the squash and snow peas. Add to boiling water and cook until crisp and tender, about one minute. Drain and set aside. Begin cooking pasta according to package directions.
3. In a large nonstick skillet heat olive oil over a medium high heat. Add garlic and shrimp; sauté for about 3-4 minutes or until no longer pink. Next, add lemon juice, veggies, pine nuts and chicken broth cover and cook for an additional minute or until heated thoroughly.
4. In a large bowl, combine shrimp & veggie mixture with pasta, tomatoes, feta cheese, basil, salt, pepper and gently toss together well. Dish and sprinkle each serving with a tablespoon of Parmesan cheese. Bon Appetite! Serves 6.
Nutrition Information Per Serving:
| Calories | 310 |
| Protein | 21 |
| Carbohydrates | 37 |
| Fat | 9 |
Thanks,
danielle@fitandbeyond.com
FitAndBeyond.com
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