Shrimp And Vegetable Pasta

Recipe Ingredients

1		Broccoli head - in flowerets (small)
1		Carrots - sliced thin (large)
3		Garlic cloves - sliced thin
2 tablespoons	30ml	Margarine
1 tablespoon	15ml	Zucchini - sliced thin (medium)
1 tablespoon	15ml	Onion - chopped (medium)
3/4 lb	340g / 11oz	Shrimp, small - cooked
8 oz	227g	Linguine - raw
1/2 cup	73g / 2.6oz	Parmesan cheese - grated

Recipe Instructions

Steam broccoli and carrots until crisp-tender. Set aside. Saute garlic in margarine. Add zucchini and onions; saute 2 to 3 minutes. Add shrimp; heat through. Boil linguine in water just until al dente (8 to 9 minutes). Serve vegetable mixture over linguine. Top with cheese.

Serving size is 1 cup.

Content per Serving:

total fat .. 11.9 g cholesterol .. 138 mg calories .. 429

saturated fat .. 3.7 g carbohydrate .. 47 g protein .. 35 g

Source:
THE JOHN HOPKINS COMPLETE GUIDE FOR PREVENTING AND REVERSING HEART DISEASE by Peter O. Kwiterovich, Jr., M.D. - Recipe contributed by Anna Hare

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