Filed Under: cook, main-dish, north-american, Under 20 Mins, vegetable, Vegetables

Summer Fettuccini

A summer pasta great for picnics

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April 8th, 2012

Recipe Submitted by Susan Larsen, Delta, BC
Recipe Tested by Sarah Pomper

Servings
2
Prep Time
10 minutes
Cook Time
25 minutes
Ingredients
  • 8 oz PC raw peeled pacific white shrimp
  • 8 oz PC blue menu fresh pasta—whole wheat fettuccini
  • 1 tbsp. extra virgin olive oil
  • 3 tbsp. butter
  • 1 clove garlic, crushed
  • 2 small, unpeeled zucchini, sliced into fairly thin rounds
  • 1 cup half & half
  • ¼ cup parmesan
  • Fine grated peel of 1 lemon
  • Salt & white pepper
Directions

  1. Boil 2 quarts of water. Add pasta with oil and ½ tsp. salt. Cook about 6 minutes.

  2. At the same time, melt butter in large pot. Add garlic & zucchini and sauté for 2 minutes. Add half & half, Parmesan cheese, lemon zest, and salt and white pepper. Stir over med. heat for 2 to 3 minutes.

  3. Drain pasta but do not rinse. Immediately add pasta to sauce along with the shrimp.

  4. Cook over medium heat, tossing, until most of the sauce is absorbed and shrimp is hot, approx. 5 minutes.

  5. Adjust seasonings.

  6. Use these last 5 minutes to throw together a fresh green salad with toasted pine nuts to serve with the zucchini.

Nutrients Per Serving

Based on 4 servings: 230 calories, 11 g fat, 17 g protein, 3 g fiber, 17 g carbohydrates. Excellent source of niacin, vitamin B12. Good source of magnesium, iron, zinc.

Summer Fettuccini
Photography by Sarah Pomper