Sunday, July 24, 2011

Two winners! Almost a vegetarian meal!

These cute little round zucchinis were just begging to be stuffed - so I did a lighter version with shrimp adapted from Food and Wine and the pasta was Giada's Trenette with Eggplant and pesto. Both were delicious! I'm going to adapt the recipe for the zucchini to pasta - but if you want to do the stuffed instead check out the original recipe.

Shrimp and Zucchini Pasta with Feta serves 2

couple tablespoons olive oil
1/2 small onion finely chopped
1 red pepper chopped
2 small zucchini diced
2 medium tomato, peeled and diced
1 clove garlic chopped
1/2 pound large shrimp
cooked pasta
about 2/3 cup crumbled feta

In a large saute pan heat the oil and add the onion and cook about 5 min. Then add the pepper and cook another 5 min. Next add the zucchini and tomato and cook another 5 min. Add the garlic and shrimp and cook until tender - Don't overcook it just needs a couple min! Toss with cooked pasta and serve topped with feta and an extra drizzle of olive oil.

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