Lemon Pasta with Peas, Zucchini, and Shrimp - alive magazine
Zucchini noodles add a fresh twist to this pasta dish. Zucchini is a good source of vitamins and minerals, including vitamin C, folate, magnesium, and potassium.
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Cooking tools:
- Mandoline
- Microplane
- Colander
- Saucepan
- Skillet
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Plate
Ingredients
- 2 small zucchinis
- 1/2 lb (225 g) whole grain spaghetti
- 1/4 cup (60 mL) extra-virgin olive oil, divided
- 20 uncooked large shrimp, peeled, deveined with tails intact
- Freshly ground black pepper, to taste
- 1 tsp (5 mL) lemon zest
- 1/3 cup (80 mL) freshly squeezed lemon juice
- 1/3 cup (80 mL) Parmesan cheese, finely grated
- 1 cup (250 mL) frozen peas
- 1/2 cup (125 mL) fresh basil leaves, finely chopped
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