Lemon-Basil Shrimp with Veggies

One of my favorite things about summer are all the garden fresh veggies. We typically plant zucchini and squash but didn't get around to it this year. Sadness. But, it's okay because we have plenty of onions, tomatoes, herbs and garlic. So, what do you do with your vegetables after you harvest them?

Here's a super easy and pretty healthy recipe I came up with that uses a lot of summer veggies. If you don't love to chop, slice and dice things, this recipe isn't for you. Fortunately, I LOVE cutting up stuff when I cook. Call me crazy but it's kind of relaxing!

Here's what you'll need:

Ingredients:
4 cloves of garlic - minced
1 small white or yellow onion - diced
2 zucchini - sliced into little strips
2 yellow squash - sliced into little strips
1 yellow pepper - diced
1 tomato - diced
1 jar marinated artichoke hearts
1/2 a lemon - zest (save a little for garnish) and juice
5 fresh basil leaves - sliced (save a little for garnish)
whole wheat spaghetti
1 lb. large shrimp - peeled and deveined
a couple handfuls of feta cheese crumbles

Boil some water in a pot and cook the spaghetti.

Meanwhile, in a tall walled skillet, heat 3-4 tablespoons of extra virgin olive oil over medium heat. Add the garlic and onion and saute until tender (not brown). Add the zucchini, squash and yellow pepper and cook for about 6 minutes - stirring occasionally. Add the shrimp and cook for a couple of minutes.



Then add the artichokes, lemon juice and zest, tomatoes and basil and cook for another couple of minutes until everything is heated through.



Put the pasta into bowls and spoon the shrimp and veggies over it. Top with a little feta cheese, fresh basil and lemon zest and enjoy.



I love how light and summery tasting this meal was, not too mention healthy and colorful!