Shrimp and Zucchini Pasta The juice of a lemon adds a pop of flavor to this pasta, which helps you take advantage of summer’s abundant zucchini. Combine 7 oz shelled shrimp; 2 zucchini, sliced into thin rounds; 9 oz cream cheese; the juice of ½ lemon; 1 small bunch of dill and 1 vegetable stock cube in a large saucepan. Stir in ½ lemon, thinly sliced. Add 9 oz uncooked whole-wheat spaghetti, 2 Tbsp olive oil, 1 tsp each salt and pepper, and 3 cups water. Cook about 15 minutes over medium, stirring often. About ¾ inch of cooking liquid should remain at the end. Serves 4 TIP Add 1 / 4 tsp crushed red pepper for a punch of heat! AKIKO IDA Weeknight Dinners
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Shrimp and Zucchini PastaThe juice of a lemon adds a pop of flavor to this pasta, which helps you take advantage of summer’s abundant zucchini. Combine 7 oz shelled shrimp; 2 zucchini, sliced into thin rounds; 9 oz cream cheese; the juice of ½ lemon; 1 small bunch of dill and 1 vegetable stock cube in a large saucepan. Stir in ½ lemon, thinly sliced. Add 9 oz uncooked whole-wheat spaghetti, 2 Tbsp olive oil, 1 tsp each salt and pepper, and 3 cups water. Cook about 15 minutes over medium, stirring often. About ¾ inch of cooking liquid should remain at the end. Serves 4
TIP Add 1/4 tsp crushed red pepper for a punch of heat!
AK
IKO
IDA
Weeknight Dinners
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