Shrimp with Penne and Squash

    Yield: 5 servings (serving size: 2 cups) Units: 7 per serving

    Source: Cooking Light Web site


    Ingredients

      2 tablespoons olive oil
      4 cups thinly sliced yellow squash (about 4 small)
      3 cups thinly sliced zucchini (about 2)
      1 pound medium shrimp, peeled and deveined
      1/4 cup fresh lemon juice
      1 teaspoon dried basil
      1 teaspoon dried oregano
      1/2 teaspoon salt
      1/4 teaspoon black pepper
      3 garlic cloves, minced
      4 cups hot cooked penne (about 1/2 pound uncooked tube-shaped pasta)
      1/2 cup thinly sliced fresh chives or green onions
      1/4 cup (1 ounce) grated fresh Parmesan cheese


    Heat oil in a large nonstick skillet over medium-high heat. Add squash and zucchini, and sauté 10 minutes. Add shrimp; sauté 3 minutes. Add juice and next 5 ingredients (juice through garlic); cook 2 minutes or until shrimp are done.

    Combine shrimp mixture, pasta, chives, and cheese in a large bowl; toss gently