zucchini and shrimp ribbon pasta


3/4 pound whole-grain angel hair pasta (I love quinoa noodles)

2 medium green zucchini (about 1 pound)

2 medium yellow zucchini (about 1 pound)

3 tablespoons olive oil

20 small shrimp tail-off and devein 

4 cloves garlic, chopped

1 cup low-sodium organic chicken broth

1/4 cup grated (1-ounce) Parmesan (lightly packed), plus 2 tablespoons

1/3 cup finely minced parsley leaves, plus more for garnish

1 cup thinly sliced basil leaves, plus more for garnish

1/2 teaspoon red pepper flakes

1/2 teaspoon fresh ground black pepper

Himalayan Sea Salt to taste


In a large pasta pot, cook pasta "al dente", 1 or 2 minutes less than the package instructions call for. Drain. Rinse (important for whole grain or quinoa noodles especially).

Use your zoodle maker to slice the zucchini and squash in spirals or. . .

If you don't own a zucchini spiralizer - slice off ends of zucchini and squash and discard. Cut zucchini in half lengthwise. Using a mandoline, or carefully with a sharp knife, slice zucchini into very thin (about 1/8-inch) slices, trying to keep some skin on each piece for color. Stack slices and cut in half lengthwise. Reserve zucchini ribbons in a large bowl.

In the pasta pot, heat the olive oil over low-medium heat. Add garlic and cook until soft and translucent but not browned, about 1 minute. Add shrimp and cook for one minutes. Add zucchini ribbons and 1/4 cup chicken broth, raise heat to medium-high and cook until zucchini is still somewhat firm but just cooked, about 3 minutes and shrimp is cooking thoroughly (making sure not to overcook). Return pasta to pot and add remaining chicken stock; cook for 2 to 3 minutes, until liquid has mostly absorbed into the pasta. Add 1/4 cup of the Parmesan, parsley, basil, red pepper flakes, black pepper and toss to combine. Season with salt, to taste. Serve garnished with additional parsley, basil and the remaining 2 tablespoons of cheese.

Excellent source of: Protein, Fiber, Vitamin A, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin C, Folate, Vitamin K, Calcium, Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium, Selenium

Good source of: Pantothenic Acid, Zinc

Original recipe from here - this recipe has been modified for preferences and nutrition.