Ingredients

The following ingredients have 4 Servings
  • 8 ounces uncooked linguine
  • 3/4 cup reduced-calorie Italian dressing
  • 1 1/2 teaspoons grated lemon peel
  • 3 cloves garlic, finely chopped
  • 3/4 pound fresh or frozen (thawed) uncooked medium shrimp, peeled an deveined
  • 3 cups broccoli flowerets
  • 1 medium yellow summer squash, cut lengthwise in half, then cut crosswise into slices (1 1/2 cups)
  • 2 tablespoons water
  • 8 cherry tomatoes, cut in half
  • 12 extra-large pitted ripe olives, cut in half
  • 1/4 cup chopped fresh basil leaves
  • Grated Parmesan cheese, if desired

Instruction

  • Cook and drain linguine as directed on package; keep warm. Mix dressing, lemon peel and garlic; set aside.
  • Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add shrimp; stir-fry about 2 minutes or until shrimp are pink and firm. Remove shrimp from skillet.
  • Spray skillet with cooking spray; heat over medium-high heat. Add broccoli and squash; stir-fry 1 minute. Add water. Cover and simmer about 3 minutes, stirring occasionally, until vegetables are crisp-tender (add water if necessary to prevent sticking).
  • Stir in dressing mixture; cook 30 seconds. Stir in tomatoes, olives, basil, shrimp and linguine; stir-fry until hot. Sprinkle with cheese.