This was pretty good; cookbook worthy. 🙂
Veggie Shrimp Pasta
3 ounces uncooked Smart Taste spaghetti
2 c. diced zucchini
2 oz pimientos
1/2 pound uncooked medium shrimp, peeled and deveined
2 tablespoons lemon juice
1/8 teaspoon pepper
1 tsp Cajun seasoning
Cook pasta in boiling water. Meanwhile, in a skillet sprayed with cooking spray, sauté the zucchini. Add pimientos and shrimp. Sprinkle shrimp with lemon juice then add pepper and Cajun seasoning. Cook 3-4 minutes longer or until shrimp turn pink. Drain pasta; fold into shrimp mixture and serve.
Yield: 2 servings. Per serving=280 Calories; 3g Fat (8.0% calories from fat); 29g Protein; 38g Carbohydrate; 6g Dietary Fiber; 173mg Cholesterol; 283mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.
Aunt Purple Cooks and Stuff 