Shrimp, Zucchini, and Squash Spaghetti

Ingredients:

• Kosher salt

• 8 ounces whole wheat spaghetti

• 1 yellow squash

• 1 zucchini

• 1 pound peeled and deveined medium shrimp, tails removed

• Freshly ground black pepper

• 2 tablespoons olive oil

• 1 cup cherry tomatoes, halved

• 4 cloves garlic, finely chopped

• Pinch crushed red pepper flakes (optional)

• 1/2 cup low-sodium vegetable or chicken broth

• 2 tablespoons chopped fresh chives

Cooking utensils:

• Large pot

• Colander

• Medium bowl

• Vegetable peeler

• Large skillet

• Tongs or pasta spoon

• Measuring cups and spoons

• Knife and cutting board

Prep Steps:

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions for al dente.

2. While the pasta cooks, trim the top and bottom of each squash. Using a vegetable peeler, peel the squash into ribbons, turning as you go, until only the seed core remains. Discard the core and seeds.

3. Reserve 1/4 cup of pasta water, then drain the pasta over the squash ribbons in a colander. Transfer to a medium bowl and toss to combine.

4. Season the shrimp with 1/2 teaspoon kosher salt and a pinch of black pepper.

5. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook without stirring for about 2 minutes, until pink around the edges.

6. Add the cherry tomatoes, garlic, and red pepper flakes (if using). Cook until the tomatoes soften and the garlic turns lightly golden, about 1 minute.

7. Add the pasta and squash ribbons, broth, and remaining 1 tablespoon olive oil. Toss to combine and cook until heated through and most of the liquid is absorbed. If the noodles seem dry, add a little reserved pasta water at a time.

8. Season with additional salt and pepper to taste.

9. Serve with chopped fresh chives, and enjoy!