August 11, 2010


Printed from COOKS.COM

□   No-stick cooking spray
□   3 qts. water
□   8 oz. corkscrew or rotelle
□   2 c. zucchini, thinly sliced (about 1/2 lb.)
□   2 c. fresh mushrooms, sliced (about 1/4 lb.)
□   1 c. green beans, cut into 1" pieces (about 1/4 lb.)
□   1 lb. sm. raw shrimp, shelled & deveined
□   2 tbsp. lemon juice
□   1 clove garlic, minced
□   1/2 tsp. salt
□   1/2 tsp. Italian seasoning
□   1 med. red onion, thinly sliced
□   1/2 c. oil fresh Italian dressing

Spray inside of a large saucepan with no-stick spray. Add water and heat to boiling. Stir in pasta and cook as directed on box. DO NOT OVER COOK. Drain and rinse with cold water. Spray inside of a large skillet with no-stick spray. Heat over medium heat. Add zucchini, half at a time and saute until the slices are light brown. Remove to a large bowl as they brown. Add mushrooms and beans. Cover and cook until the beans are just tender, about 3 minutes. Put these vegetables in the bowl. Add shrimp, lemon juice, garlic, salt and seasoning to the pan and saute until they turn pink and are tender. Stir in onion; saute 1 minute. Remove shrimp and onion to the bowl of vegetables. Add drained pasta and dressing; can be served over lettuce leaves.

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