Happy Belated Memorial Day! We hope you all enjoyed the holiday weekend, and for those of you that have served this beautiful country, we say, “THANK YOU!”
As Memorial Day Weekend has come to a close for this year, we know that means it’s officially SUMMER! And, when I think of summer, I think of gardens with fresh fruits and vegetables. Having grown up in Ohio, it seems like everyone up there with a garden always has so many zucchini and tomatoes they just don’t know what to do with them. In preparation for the season that’s upon us, here’s a Skinny Summer-time Spaghetti recipe that uses zucchini noodles and cherry tomatoes for the sauce. It’s delicious, and it’s full of healthy nutrients! And, did I mention that using zucchini noodles saves you a ton of calories and carbs too? This recipe is BNM approved! It serves 2, but if you’re cooking for yourself, it’s super easy to cut this one in half.
Give it a try and let me know what you think!
Skinny Summer-time Spaghetti with Shrimp
- 1.5 teaspoons olive oil
- 2 garlic cloves, chopped
- 25 cherry tomatoes, cut in half
- pinch crushed red pepper flakes
- black pepper, to taste
- 25 small shrimp, frozen or fresh
- 3 large leaves fresh basil
- 2 large zucchini
Cut 25 cherry tomatoes in half, place into a bowl and set to the side.
In a large, non-stick pan, heat olive oil over high heat. Add the garlic and cook until golden, about 30 seconds. Add the cut tomatoes, crushed red pepper flakes, and pepper. Reduce the heat to low. Simmer, covered, until the tomatoes soften, about 15 minutes.
While the tomatoes simmer, prepare the zucchini into noodles. I used a thin julienne slicer and slid the zucchini length-wise along the blade. If you don’t have one of these, you can also use a straight edge slicer. Make sure to slice length-wise and once you have wider pieces, use a knife to cut them into thinner spaghetti-type noodles.
Place the zucchini noodles in a bowl and cut fresh basil on top.
Return to the stove-top to check on the tomatoes. They should be soft by this time. Add shrimp to the tomatoes and heat through, about 2-3 minutes.
Increase the heat to medium-high, stir in the zucchini and basil, and cook for 2 more minutes.
Serve right away. ENJOY!!!
Stay happy, healthy, and N motion, AND REMEMBER….age is just a number!