Servings: 6
Prep Time: 5 Min.
Cook Time: 10 Min.

For the Pasta:
+ 1 lb. whole-wheat spaghetti or angel hair pasta
+ 3 c. fresh or frozen mixed vegetables
+ Parmesan cheese, for garnish

For the Sauce:
+ 2 Tbsp. olive oil
+ 1 lb. of 20 count shrimp, peeled and deveined
+ 1 Tbsp. minced garlic
+ salt and pepper to taste
+ 1/2 c. fresh lemon juice (from about 2 lemons)
+ 1/2 tsp. white wine vinegar, optional
+ 1 Tbsp. lemon zest, optional
+ 1 c. canned garbanzo beans, optional

1. Bring a large pot of salted water to a boil. Add the pasta and cook until almost al dente, about 6 minutes. Add in the vegetables and cook about 3 minutes more. Drain, reserving 1 cup of the cooking liquid.
2. In a large sauté pan, warm the olive oil over medium heat. When the oil is hot add the shrimp and cook until the shrimp are pink, about 4 minutes. Add the garlic and season with salt and pepper. Transfer the shrimp to a separate bowl. Turn the heat to low and add lemon juice, white wine vinegar, and reserved cooking liquid (1/4 cup at a time). Whisk until the sauce is well mixed and reduced by one third.
3. Add the pasta to the pan along with the shrimp, lemon zest, and garbanzos, if using, and mix to combine. Serve with Parmesan.

From The 2014 Healthy Lunchtime Challenge Cookbook
Recipe Provided by Jasmy Mavilla, Age 8
All Food Photography by Jeff Elkins of Jeff Elkins Photography for Epicurious
For more information, please visit epicurious.com

Calories: 467;   Total Fat: 10g;   Total Carbs: 43g;   Protein: 32g;