Shrimp and Pasta Medley

Ingredients

• ½ pound dry egg noodles or fettuccine
• 4 tablespoons olive oil
• 1 cup coarsely chopped red onions
• 1 pound small zucchini, cut into 1-inch thick slices, about 3 cups
• 2 sweet red peppers, cored and seeded, cut into 1/2-inch cubes
• Salt and freshly ground pepper to taste
• 1 ¼ pounds medium shrimp, peeled and deveined
• 6 ripe plum tomatoes, cut into 1/2-inch cubes
• 1 tablespoon finely chopped garlic
• 1 tablespoon finely chopped ginger
• ¼ teaspoon red pepper flakes
• ¼ cup pitted small green olives
• ½ teaspoon saffron stems
• 4 tablespoons fresh chopped coriander or basil
• 1 tablespoon red-wine vinegar

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    555 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 58 grams carbohydrates; 8 grams dietary fiber; 10 grams sugars; 40 grams protein; 275 milligrams cholesterol; 611 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Bring salted water to a boil, add the noodles, stir and cook according to package instructions. The pasta should be al dente. Drain and reserve 1/4 cup of cooking liquid.
2. Meanwhile, heat 2 tablespoons of the olive oil in a large skillet or wok. Add the onions, zucchini, red peppers, salt and pepper. Cook, stirring, over high heat until wilted, about 3 minutes.
3. Add the shrimp, tomatoes, garlic, ginger, pepper flakes, olives and saffron. Cook and stir about 3 minutes longer over high heat.
4. Add the remaining 2 tablespoons olive oil, the drained noodles, the basil or coriander, the vinegar and, if needed, the reserved cooking liquid. Toss and stir well. Bring to a simmer and cook for 2 minutes. Serve immediately.

25 minutes