| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Italian | Seafood | 9 | Servings |
INGREDIENTS
| 1 | Zucchini, quartered and | |
| sliced | ||
| 6 | oz | Fresh mushrooms |
| 3/4 | c | Italian salad dressing, low |
| calorie divided | ||
| 3/4 | lb | Medium fresh shrimp, peeled |
| and deveined | ||
| 12 | oz | Fettucine, uncooked |
| 28 | oz | Marinara sauce |
INSTRUCTIONS
In large baking dish, toss vegetables and 1/2 cup salad dressing; cover. In small bowl, toss shrimp, and remaining dressing; cover. Marinate vegetables and shrimp 30 minutes; drain. Grill or broil vegetables until slightly brown, about 5 min per side. Grill or broil shrimp until pink, about 2 min per side. Cook pasta according to package directions; drain. Meanwhile, in large saucepan, stir together marinara sauce and vegetables, heat to boiling. Reduce heat; add shrimp and heat through. Toss hot pasta and sauce. Recipe by: Mailing list 1996 Posted to recipelu-digest Volume 01 Number 498 by ctlindab@mail1.nai.net on Jan 11, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 111
Calories From Fat: 26
Total Fat: 2.9g
Cholesterol: 49.4mg
Sodium: 578.3mg
Potassium: 438.4mg
Carbohydrates: 13.8g
Fiber: 2.7g
Sugar: 8.7g
Protein: 7.6g