Ingredients
4
4 servings
- •1 (8 ounce) package spaghetti
- •0.25 cup olive oil, divided
- •1 (10 ounce) package fresh spinach
- •1 zucchini, chopped
- •1 yellow squash, chopped
- •2 tablespoons pine nuts, or to taste
- •2 teaspoons minced garlic
- •1 pound uncooked medium shrimp, peeled and deveined
- •4 teaspoons lemon juice, divided
- •2 teaspoons chopped fresh parsley
- •1 teaspoon red pepper flakes
- •salt and ground black pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, occasionally stirring until cooked through but firm to the bite, about 12 minutes. Drain and return spaghetti to the pot.
- Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir spinach, zucchini, squash, pine nuts, and garlic in hot oil until vegetables are tender, 5 to 7 minutes. Transfer mixture to a bowl.
- Heat another tablespoon olive oil in the same skillet over medium heat; cook and stir shrimp and 2 teaspoons lemon juice until shrimp are bright pink and centers are opaque, about 5 minutes. Remove from heat.
- Combine remaining 2 tablespoons olive oil, 2 teaspoons lemon juice, parsley, and red pepper flakes in a bowl. Season with salt and pepper.
- Stir vegetable mixture, shrimp, and olive oil mixture into spaghetti until combined.
Nutritional Facts
Per 4 servings
- Calories: 479
- Carbohydrate: 50g
- Fat: 18g
- Fiber: 5g
- Protein: 30g
- Sugar: 3g
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