In this House Works, Chef Judy has a recipe that incorporates shrimp, vegetables and pasta that you would never guess was whole wheat!

It's so fresh, it reminds us of a summer garden... just what you need in the heart of winter.

Shrimp and Zucchini with Fettucine
Judy Gilliard
Servings: 6
1 pound fettucine
1 pound shrimp, raw
1 tablespoon olive oil
1 teaspoon roasted garlic
4 small zucchini, sliced 1/8" thick
3 medium tomatoes, diced
1/2 teaspoon red chili flakes
1/4 cup parsley, chopped
1 tablespoon olive oil, extra virgin
sea salt
white pepper

Remove shells and tails from shrimp, clean. Cook fettucine in a large pot of boiling water cook until al dente. Add olive oil to a large skillet add shrimp. Add zucchini, tomatoes, shrimp and red chili flakes, garlic to skillet. Stir until all ingredients are heated thoroughly and shrimp is pink. Add hot cooked fettucine, parsley to pan and toss. Salt and pepper to taste. Serve immediately.

Per Serving (excluding unknown items): 433 Calories; 7g Fat (15.4% calories from fat); 27g Protein; 64g Carbohydrate; 4g Dietary Fiber; 115mg Cholesterol; 128mg Sodium. Exchanges: 4 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1 Fat.