Rating: 3.67 stars
3 Ratings
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Forget the fuss: this one-pot meal has it all--garlic, shrimp, vegetables and plenty of fresh basil. Cleanup after this healthy dinner is a breeze and it's quick too, done in less than 30 minutes. Once you get comfortable with this weeknight recipe, get creative by substituting zucchini for the summer squash and swapping out the Brussels sprouts for broccoli or cauliflower.

Source: EatingWell.com, December 2019


Recipe Summary test

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Cook garlic and 1 tablespoon oil in a large pot over medium-high heat, stirring occasionally, until the garlic starts to sizzle, 2 to 3 minutes. Add water; bring to a boil over high heat. Add pasta; cook, stirring once or twice, for 4 minutes. Add shrimp and Brussels sprouts; cook, stirring occasionally, for 3 minutes. Add squash, beans and peas; cook for 3 minutes, stirring once or twice. Remove from heat. Reserve 1 cup cooking water; drain.

  • Return the drained pasta mixture to the pot. Add cheese, pepper, the reserved cooking water and the remaining 4 tablespoons oil; toss to coat. Spoon the mixture evenly into 4 shallow bowls; top with tomatoes and basil.

Nutrition Facts

2 cups
622 calories; protein 40.2g; carbohydrates 61.1g; dietary fiber 11.4g; sugars 7.7g; fat 25g; saturated fat 8g; cholesterol 205.1mg; vitamin a iu 2657.7IU; vitamin c 77mg; folate 107.4mcg; calcium 183mg; iron 3mg; magnesium 101.5mg; potassium 1011.7mg; sodium 641.2mg; thiamin 0.3mg.

3 1/2 fat, 3 lean protein, 2 1/2 starch, 1 high-fat protein, 1 vegetable