Shrimp-and-Squash Penne

Recipe courtesy of Finally_506

4 tablespoons olive oil
4  cups thinly sliced yellow squash (about 4 small)
3  cups thinly sliced zucchini (about 2)
1  pound medium shrimp, peeled and deveined
1/4  cup fresh lemon juice
1  teaspoon dried basil
1  teaspoon dried oregano
1/2  teaspoon salt
1/4  teaspoon black pepper
3  garlic cloves, minced
4  cups hot cooked penne (about 1/2 pound uncooked tube-shaped pasta)
1/2  cup thinly sliced fresh chives or green onions1/4  cup (1 ounce) grated fresh Parmesan cheese

Heat oil in a large nonstick skillet over medium-high heat. Add squash and zucchini, and sauté 10 minutes. Add shrimp; sauté 3 minutes. Add juice and next 5 ingredients (juice through garlic); cook 2 minutes or until shrimp are done. Combine shrimp mixture, pasta, chives, and cheese in a large bowl; toss gently. 

Yield: 5 servings (serving size: 2 cups)

NUTRITION PER SERVING
CALORIES 351(24% from fat); FAT 9.2g (sat 2.1g,mono 4.7g,poly 1.4g); PROTEIN 24.1g; CHOLESTEROL 107mg; CALCIUM 162mg; SODIUM 434mg; FIBER 3.6g; IRON 4.6mg; CARBOHYDRATE 43.7g