A quick olive oil dressing is all it takes to season this light shrimp and pasta dinner, bursting with colorful summer veggies like zucchini and yellow squash.
Preparation Time
20 mins
Cooking Time
20 mins
Total Time
40 mins
Calories
479 Calories
Recipe Instructions
Step 1
Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir spinach, zucchini, squash, pine nuts, and garlic in hot oil until vegetables are tender, 5 to 7 minutes. Transfer mixture to a bowl.
Step 2
Combine remaining 2 tablespoons olive oil, 2 teaspoons lemon juice, parsley, and red pepper flakes in a bowl. Season with salt and pepper.
Step 3
Stir vegetable mixture, shrimp, and olive oil mixture into spaghetti until combined.
Step 4
Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, occasionally stirring until cooked through but firm to the bite, about 12 minutes. Drain and return spaghetti to the pot.
Step 5
Heat another tablespoon olive oil in the same skillet over medium heat; cook and stir shrimp and 2 teaspoons lemon juice until shrimp are bright pink and centers are opaque, about 5 minutes. Remove from heat.
Ingredients
salt and ground black pepper to taste
2 teaspoons minced garlic
1 zucchini, chopped
2 teaspoons chopped fresh parsley
1 (8 ounce) package spaghetti
1 teaspoon red pepper flakes
1 (10 ounce) package fresh spinach
4 teaspoons lemon juice, divided
1 pound uncooked medium shrimp, peeled and deveined
