Basil, Shrimp & Zucchini Pasta

By ROBandSEAN

This quick-cooking, healthy dinner is a simple combination of zucchini, shrimp and pasta flecked with plenty of fresh basil. If you have leftover cooked pasta from another meal, use it and skip Step 2. Since the recipe combines a starch, vegetables and the shrimp, all you need is a fruit or vegetable salad to round out the menu.

Ingredients

• 1/2 cup chopped fresh basil leaves, divided
• 1 8-ounce can tomato sauce
• 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper, or more to taste
• Pinch of cayenne pepper, or to taste
• 1 pound peeled and deveined raw shrimp (31-40 per pound; see Note)
• 2 cups orecchiette or other small pasta, preferably whole-wheat
• 2 medium zucchini or summer squash or 1 of each

Details

Servings 4
Preparation time 25mins
Cooking time 50mins

Preparation

Step 1

Combine 1/4 cup basil, tomato sauce, 2 teaspoons oil, garlic, salt, pepper and cayenne in a medium bowl. Stir in shrimp; let stand for at least 10 minutes and up to 30 minutes.
Meanwhile, cook pasta in a large pan of boiling water until just tender, 8 to 11 minutes or according to package directions. Drain.
Quarter squash lengthwise and cut into 1/4-inch-thick slices. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot but not smoking. Add the shrimp mixture along with the squash. Cook, stirring, until the shrimp are pink and just barely cooked through, 3 to 4 minutes. Stir in the pasta and heat, stirring, until piping hot, 1 to 2 minutes. Stir in the remaining 1/4 cup basil and season with pepper.