- Boil a large pot of salted water. Cook the pasta according to the directions on the package, until al dente. Drain.
- While the pasta is cooking, warm the olive oil in a large skillet over medium heat. Add the poblano and garlic and cook until beginning to soften, about 10 minutes. Stir regularly.
- Add the zucchini to the skillet and cook until beginning to brown, about 5 minutes. Cover with a lid and allow it to soften further, for another 10 minutes. Stir regularly.
- Uncover the skillet, add the shrimp and cook until firm and pink, for no more than 3 minutes.
- Remove the skillet from the heat and stir in the cooked bucatini and the lime juice. Season with salt and pepper.
Teaser Image:
NFI-Shrimp Bucatini.jpg
Ingredients:
¾ pound bucatini (or whole wheat ziti)
¼ cup olive oil
2 poblano chile peppers, seeded and diced
4 cloves garlic, thinly sliced
2 small zucchini squash, diced
1 pound medium shrimp
Juice of 1 fresh lime
Salt and pepper
Nutrition:
Calories: 500, Fat: 16g, Saturated Fat: 2g, Cholesterol: 55mg, Sodium: 250mg, Carbohydrates: 77g, Fiber: 6g, Protein: 21g
Diet:
Latin American Heritage DietMediterranean Diet