From the July/August issue of “Everyday Food” magazine. Serves 4.
Ingredients
Coarse salt and ground pepper
1/2 pound short pasta, such as fusilli
1 medium yellow squash, thinly sliced crosswise
1/3 cup roughly chopped pitted Kalamata or Niçoise olives
4 lightly packed cups baby spinach (3 1/4 ounces)
1 teaspoon grated lemon zest, plus 2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1 pound large shrimp, peeled and deveined
Directions
In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta, transfer to a large bowl, and toss with squash, olives, spinach, lemon zest and juice, and 1 tablespoon plus 1 teaspoon oil. Season with salt and pepper.
In a large skillet, heat 2 teaspoons oil over medium-high. Add shrimp, and cook, stirring occasionally, until opaque throughout, about 3 minutes. Season with salt and pepper. Top pasta with shrimp.
Per serving: 415 cal; 12g fat (1.9g sat fat); 27.2g protein; 48.6g carb; 3.8g fiber
