This is a simple and nourishing meal you can quickly make on a busy week night. It will take less than 20 minutes to prep and cook altogether. I love using Palmini noodles instead of pasta for a lighter meal. They are made out of hearts of palm, are gluten-free, and contain only 20 calories and 4 grams of carbs per serving. All you have to do is rinse them and add them to the sauce. For more Palmini recipes, check out my Palmini Linguine with Butternut Squash and this super tasty and comforting Palmini Lasagna.
Vegetable Linguine with Shrimp and Lemon Zest
Serves 4
Ingredients
- 2 tbsp extra-virgin olive oil
- 1/2 bunch asparagus, diced
- 1 medium zucchini, diced
- 2 garlic cloves, minced
- 1/2 lbs shrimp, peeled and deveined
- 1/2 tsp oregano
- 1/4 tsp chili flakes
- Sea salt and black pepper to taste
- 8 oz plant based milk
- 1 (8 oz) package Palmini linguine, rinsed
- 1/4 cup grated pecorino Romano
- Handful of fresh mint, finely chopped
- 1 lemon, zested
Directions
- Heat the olive oil in a skillet over medium heat. Add the asparagus, zucchini and sauté for 2 minutes. Add the garlic, shrimp, oregano, chili flakes and season with salt and pepper.
- Pour in the plant based milk and sauté for 3-5 minutes, stirring occasionally. Add the Palmini linguine, grated cheese, mint and lemon zest. Mix well and sauté for another 2-3 minutes. Turn off heat and serve while hot.