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(Mock) Shrimp and Zucchini over Fettuccini

A light summery salad, submitted by Roni from Roni's Weight Watchen Page(s)


  • 1 tbsp olive oil
  • Small sweet onion chopped
  • 4-5 cloves of garlic chopped
  • Salt & pepper
  • Small zucchini chopped
  • Can of diced tomatoes not drained
  • Dried or fresh parsley and basil
  • Half-pound cooked frozen shrimp, or (kosher!) mock shrimp
  • 10 oz FiberGourmet Light Pasta (Spinach)


  1. In a large skillet saut´┐Ż the onion and garlic in the olive oil, sprinkle with a bit of salt and pepper. Continue cooking until onion turns transparent and garlic begins to brown on the edges.
  2. Add the zucchini, stir and let the flavors mix for a minute or two.
  3. Add the can of diced tomatoes; be careful it will steam up a bit.
  4. Sprinkle with parley and basil.
  5. Bring to a boil then turn down to a simmer.
  6. Add (mock) shrimp last just to get warmed up.
  7. Boil pasta according to package directions. Drain.
  8. Pour tomato shrimp mixture over pasta in a large bowl and serve!