Medium-size shrimp are the perfect size for a twirl of spaghetti shot through with ribbons of squash. Have vegetarians at the table? Omit the shrimp, double the tomatoes and serve with a spoonful of part-skim ricotta cheese on top.
- Kosher salt
- 8 ounces whole wheat spaghetti
- 1 yellow squash
- 1 zucchini
- 1 pound peeled and deveined medium shrimp, tails removed
- Freshly ground black pepper
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- 4 cloves garlic, finely chopped
- Pinch crushed red pepper flakes, optional
- 1/2 cup low-sodium vegetable or chicken broth
- 2 tablespoons chopped fresh chives
While the pasta cooks, trim the top and bottom off of each squash. Peel the squash in ribbons into a colander, using a vegetable peeler, turning the squash as you peel. Stop peeling the squash when you only have the center core of seeds left. Discard the core and seeds.
Reserve 1/4 cup of the pasta water, and then drain the pasta over the squash ribbons. Put in a medium bowl and toss to evenly distribute the pasta with the squash ribbons.
Toss the shrimp with 1/2 teaspoon kosher salt and some pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the shrimp, spread into a single layer and cook without stirring, until just turning pink around the edges, about 2 minutes. Stir the shrimp, add the tomatoes, garlic and pepper flakes and continue to cook until the tomatoes have softened and the garlic has toasted, about 1 minute. Add the pasta and squash ribbons, broth and the remaining 1 tablespoon olive oil. Cook, tossing, until warmed through and most of the liquid has been absorbed. Add the pasta water a bit at a time, if needed, if the noodles seem dry.
Season with additional salt and pepper. Divide among 4 bowls and top with the chives.
Per serving: Calories: 368; Total Fat 9 grams; Saturated Fat: 1 gram; Protein: 26 grams; Total carbohydrates: 50 grams; Sugar: 6 grams Fiber: 8 grams; Cholesterol: 143 milligrams; Sodium: 914 milligrams
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