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Seaside Squash Spaghetti
Suong L. Wilson, Minot AFB, ND

8 ounces spaghetti or linguine
2 teaspoons olive oil, divided
2 cloves garlic, crushed; divided
1 medium onion, halved and sliced
1 medium yellow squash, sliced
1 medium zucchini, sliced
1 medium tomato, sliced
1 teaspoon garlic salt
1/2 teaspoon paprika
Black pepper to taste
1 teaspoon dried basil or 2 teaspoons fresh basil
1/2 cup fat-free ranch dressing
16 medium-size, cooked frozen shrimp, thawed

Cook spaghetti according to package directions, drain and toss with 1 teaspoon olive oil and 1 clove of crushed garlic. Keep warm.

In large skillet, heat 1 teaspoon olive oil, sauté onion and rest of garlic until sizzling. Add yellow squash, zucchini, tomato, garlic salt, paprika, pepper and basil. Cover and simmer about 1 minute or until vegetables are reduced.

Remove lid. Add dressing and shrimp, stirring contents until mixed. Cook mixture for another minute or until bubbly. Serve over warm pasta. Garnish with fresh basil.

Serves 6.

Nutritional Information
Based on 6 servings, each provides 276 calories, 10.4g protein, 51.3g carbohydrates, 3g fat, 25mg cholesterol, 4g fiber, 497mg sodium.