Whole wheat spaghetti and zucchini noodles tossed in tomato basil sauce with succulent shrimp, peppers, spinach, herbs and parmesan cheese. A delicious, fiber-rich meal that comes together in only 30 minutes!Is it just me or do rainy weeks pair exceptionally well with big bowls of pasta? It has been NONSTOP this week in Florida and while I don’t particularly mind the rain, it does foster this inherent desire to be as lazy as humanly possible when I get home from work.
At least this week we have a valid excuse to be couch potatoes since it would be un-American to not watch replays of the Olympics every night. Amiright?
And while couch-potato-ing, how could we NOT get down with big bowl of pasta while watching Michael Phelps win gold metals? Everyone knows his mass consumption of pasta is what powers him to the finish line before the other competitors. 😉Easy is an understatement when it comes to this meal. Especially if you own a spiralizer (affiliate link!). Purchasing a spiralizer was the best decision I made in 2016, hands down. Coming from an Italian girl that LOVES her pasta and could probably consume almost half the amount as Michael Phelps, it has brought a whole new sense of satisfaction to my Italian cooking.
One of my favorite ways to prepare spaghetti or linguine now is to use half whole wheat pasta and half zucchini noodles. The “zoodles” add a TON of volume for very little calories and carbohydrates. I’m no math wizard, but MORE volume for LESS calories means you get MORE food! Woohoo.
Zucchini noodles also add extra fiber while soaking up the flavor of whatever they are being cooked in. If i’m not tossing them in red sauce, my alternative “sauce” is just a simple mix of sautéed garlic, olive oil and parmesan cheese. This is an excellent way to incorporate more vegetables into your meals. Whether it be a personal goal of yours, or an ambition for your whole family, what better way to entice everyone to eat more vegetables than to serve/hide them in pasta?!
This meal would certainly send me fleeting to the dinner table.
And then back to the fridge at 10PM to eat leftovers right out of the bowl because everyone knows that late night cold pasta is EVERYTHING. So let’s recap. In 30 minutes, you are getting a meal that is:
- Hearty and filling, yet super light
- High in fiber (whole wheat spaghetti and veggies galore!)
- High in protein, thanks to loads of fresh spinach and perfectly seared, succulent shrimp
- Rich in antioxidants
- Deliciously SIMPLE and basically the best weeknight meal ever
Plus, less time in the kitchen means more time to watch the women’s gymnastics individual finals tonight!Get your forks ready to twirl because this meal wins the gold.
If you make this recipe, be sure to tag #dishingouthealth so I can see your beautiful creations!
- ⅔ lb raw shrimp, peeled and deveined
- 6 ounces whole wheat spaghetti
- 2 large zucchinis, spiralized
- 1 yellow bell pepper, sliced into thin strips
- 3 generous handfuls of fresh baby spinach
- 4 cloves of garlic, minced
- 1 shallot, minced
- 2 tsp butter
- 2 tsp extra virgin olive oil
- 1½ cups jarred tomato basil sauce
- ¼ cup Italian parsley, roughly chopped
- 3 tbsp fresh basil, rougly chopped
- 3 tbsp parmesan cheese
- ¼ tsp crushed red pepper flakes - optional
- Sea salt and black pepper to taste
- Spiralize zucchini into zoodles. Set aside.
- Heat a large pot of salted water over high heat. Once boiling, add pasta and cook until al dente.
- While the pasta cooks, add olive oil to a large non-stick skillet and turn up to medium heat. Once hot, add bell pepper and saute until softened, ~4-5 minutes. Add spinach during final minute and cook until wilted. Transfer to a plate. Add 1 tsp butter, shallot and garlic to pan. Saute for ~1-2 minutes, stirring often to prevent burning. Transfer to plate. Add remaining tsp of butter and shrimp to pan. Lightly season with salt and pepper and cook for ~2-3 minutes per side, or until no longer opaque. Once shrimp are cooked, add peppers, spinach, garlic and shallot back to pan. Pour in tomato basil sauce and toss to combine.
- At this point, your spaghetti should be al dente. Add zucchini noodles to pasta and cook for 60 seconds. Drain pasta/zoodles and place back in pot. Pour shrimp and vegetable mixture into pot and toss everything to combine. Add fresh herbs and give it a final toss. Top with parmesan cheese and serve!
Join the Conversation:
Which Olympic event has been your favorite so far?!
What is your favorite vegetable to spiralize?