This low-fat pasta recipe is brimming with fresh vegetables--mushrooms, zucchini, yellow squash, and plum tomatoes. If you're watching sodium, choose a reduced-sodium pasta sauce to mix with the shrimp and veggies.




  • Cook linguini in boiling salted water for 12 minutes. Drain and transfer to a large serving bowl.

  • Meanwhile, heat oil in a large skillet over medium heat. Cook garlic for 1 minute. Add mushrooms and cook for 3 minutes. Increase heat to medium-high; add zucchini, squash and red pepper flakes. Cook, stirring occasionally, for 3 minutes.

  • Add shrimp to skillet and cook for 3 minutes or until uniformly pink. Coarsely chop tomatoes; add to skillet along with olives and marinara. Warm through. Toss shrimp mixture with pasta in serving bowl.

Nutrition Facts

323 calories; 7 g total fat; 115 mg cholesterol; 573 mg sodium. 42 g carbohydrates; 23 g protein;