We all love pasta but hesitate to serve it because we want to eat healthily. This recipe uses fresh zucchini noodles (which are easily found already spiraled at the grocery store), fresh vegetables, pre-cooked shrimp, and herbs. It is a perfect alternative to pasta and only uses one pan – easy cleanup!
Healthy Zoodle and Shrimp Dinner
Servings 4
Ingredients
- 2 Tbsp olive oil divided
- 3 garlic cloves minced
- 1/2 cup onions chopped
- 2 cups multi-colored cherry tomatoes halved
- 2 cups asparagus and/or broccoli sliced into 2-inch pieces
- 1 lb cooked shrimp tails removed
- 1 1/2 tsp kosher or sea salt divided
- 1/2 tsp freshly ground pepper divided
- 1/2 tsp red pepper flakes
- 24 oz zucchini spirals
- 16 oz fresh burrata or mozzarella
- 1/3 cup parmesan freshly grated
- 1/3 cup fresh basil sliced
- 1/4 cup fresh oregano
Instructions
- In a large non-stick frying pan, heat 1 Tbsp olive oil. Add the garlic and onions and sauté over med-high heat for 1 minute.
- Add the fresh vegetables, shrimp, 1/2 tsp salt, 1/4 tsp ground pepper, and red pepper flakes. Cook for 3 minutes. Place everything in a bowl and keep warm.
- Add final 1 Tbsp olive oil to the same pan. Add zucchini noodles, remaining 1 tsp salt and 1/4 tsp pepper. Cook quickly - only about one minute.
- Add noodles to the bowl with the vegetables and shrimp. Stir to combine.
- Divide the noodles, vegetables and shrimp evenly among four pasta bowls. Top with cheeses and fresh herbs. Make sure to use all the sauce left in the pan - it's full of flavor.
Notes
Since this recipe is so full of vegetables, there is no need for a salad. Serve with our low-fat corn muffins.
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Here is an excellent side dish recipe that looks as good as it tastes!
Roasted Vegetable Side Dish
Servings 4
Calories 150kcal
Ingredients
- 1 sweet potato peeled and sliced into chunks
- 8 tri-colored potatoes halved or quartered skin left on
- one leak sliced - white and light green part only
- one bunch asparagus cut in half
- half lemon for juice
- 2 - 3 Tbsp extra virgin olive oil
- salt and pepper to taste
Instructions
- Preheat oven to 400°.
- On a baking sheet, place all vegetables except asparagus and drizzle with olive oil. Sprinkle with salt and pepper and mix.
- Cook for 15 minutes, then take out of oven and add asparagus.
- Stir and cook for another 10-15 minutes, until potatoes are tender.
- Squeeze lemon juice over dish before serving.
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Don’t be fooled by the title, this meal is all served in one dish, but there are many more dishes to wash than just one during clean up (sorry!). Moving on … Feel free to substitute any of the herbs and vegetables in this recipe for things you already have on hand. By the way, this heats up in under two minutes in the microwave for delicious leftovers. Recipe fed two with a lunch-sized leftover:
Orzo and Salmon Dinner
Servings 3
Ingredients
- 3/4 pound salmon you can have the skin left on - it will come right off after cooking
- Olive oil for drizzling
- Salt and pepper
- One package fresh asparagus usually about a pound sliced in 1" - 1 1/2" pieces
- 1 cup uncooked orzo prepared as directed on package
- 1 jar marinated baby artichoke hearts drained
- 1 green onion sliced
- 2 Tbsp fresh mint sliced
- 1 ½ Tbsp fresh chives snipped
- Lemon wedges
Instructions
- Preheat oven to 410°.
- Place salmon skin side down on baking dish (using non-stick foil helps with clean-up). Drizzle salmon with olive oil, top with salt and pepper.
- Cook until desired doneness - 15-20 minutes depending on thickness.
- Meanwhile, place asparagus pieces in a shallow pan. Add enough water to almost cover and bring to a simmering boil. Cook until al-dente, drain.
- Return to pan and add ice water to stop the cooking process. Once cooled, drain again and set aside.
- Prepare orzo as directed.
- Place artichoke hearts in a microwavable dish, slice in half, and heat 1 - 2 minutes.
- Chop herbs and set aside.
Assembly
- Once salmon is done, shred with a fork and put in a large serving bowl.
- Add cooked asparagus, cooked orzo, artichokes and herbs.
- Combine gently with a rubber spatula and you are ready to serve.
Notes
Place a lemon wedge or two on each plate, pour the Chardonnay and enjoy!
The deliciously rich taste of crab elevates this quiche to a whole new level. It will be great for brunch, lunch, or a light supper.
Crab and Asparagus Quiche
Servings 8
Ingredients
- 1 9-inch pie crust
- 1 pound fresh asparagus chopped into one inch pieces
- 1 Tbsp butter
- 2 Tbsp shallots minced
- 1 cup crabmeat
- 1 Tbsp flour
- 1 1/2 cups Swiss cheese shredded and divided
- 3 eggs
- 1 cup half and half
- 1/2 tsp salt
- dash pepper
Instructions
- Pre-bake the 9-inch pie crust according to package directions. We recommend using Pillsbury pie crust which can be found in your grocer's dairy case.
- Unroll crust into your pie plate, pierce in several places with a fork, and bake.
- Roast asparagus in 410° oven for about eight minutes, turning once or twice, until just soft.
- Lower oven to 350°.
- Sauté shallots in butter until tender, about two minutes.
- In medium bowl, mix shallots with crabmeat, asparagus, and flour; set aside.
- Sprinkle 3/4 cup cheese into prepared pie shell, then spread with crab and asparagus mixture.
- Sprinkle remaining 3/4 cup cheese on top.
- Beat eggs, cream, salt, and pepper until mixed.
- Pour into shell and bake for about 30 minutes (until center is set).
- Cool on wire rack.
This salad is a hearty side dish that can be served along a simply grilled piece of chicken or fish. No need to add a starch!
Arugula Salad with Roasted Asparagus, Pears and Manchego
Servings 6
Ingredients
- 5 ounces arugula
- 1 pound asparagus
- 2 red Bartlett or red anjou pears cut in thin slices
- 1/2 cup shaved manchego cheese
- 1 Tbsp fresh basil chopped
- 1/4 cup chives snipped
- 1/3 cup toasted walnuts
- 2 large shallots minced
- 1/4 cup + 2 Tbsp walnut oil or high quality olive oil
- 2 Tbsp champagne or pinot gris vinegar
- Kosher salt and freshly ground pepper
Instructions
- Dressing - Whisk together 1/4 cup olive oil, vinegar, and salt and pepper to taste. This can be done earlier in the day.
- Preheat oven to 400°.
- Line cookie sheet with aluminum foil.
- Cut or break ends from asparagus and discard. Toss asparagus with a small amount of olive oil and salt and pepper. Place on cookie sheet in a single layer. Cook for about 12 minutes.
- Just before serving, place arugula, basil, chives, walnuts and shallots in a large bowl. Toss with enough dressing to coat.
- Season with salt and pepper and place salad on a large platter.
- Top with roasted asparagus, pears and cheese and drizzle a little more dressing over the top.
Serve this side dish at your next Simple Celebration along with our pretzel chicken, pork tenderloin, or filet recipes listed on our entrée page. The recipe below is for asparagus, but green beans are also awesome!!
Make Ahead Asparagus
Servings 4
Ingredients
- 2 bunches asparagus
- 1 Tbsp olive oil
- 2 Tbsp fresh herbs chives, basil, dill, and/or rosemary
- kosher salt
- fresh ground pepper
- 1/4 cup parmesan cheese freshly grated
Instructions
- The easiest way to prepare the asparagus is to take about 4 stalks in your hand and bend, until they snap.
- Put asparagus in a large fry pan with enough water to cover about half the asparagus.
- Bring water to boil and cook for several minutes - until you can spear the asparagus but it still remains firm and drain.
- You can do the above steps up to several hours before finishing the dish.
- Put olive oil in the pan with the drained asparagus.
- Sauté asparagus until slightly browned and warm.
- Add herbs and salt and pepper to taste.
- Place on a pretty platter and top with parmesan cheese.
A great side dish, this fresh corn and asparagus recipe will complement your simple, but elegant celebration!
Fresh Corn and Asparagus
Servings 4
Ingredients
- One bunch or one pound of asparagus trimmed
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1/3 cup chopped red onion
- 1/4 tsp red chili flakes
- Salt and fresh ground pepper to taste
- 4 ears of fresh corn shucked
- 2 Tbsp fresh chopped basil
- 2 Tbsp fresh dill and/or chives
Instructions
- Cut each asparagus stalk into three equal pieces.
- Put asparagus in a large frying pan with enough water to almost cover. Boil for a few minutes until fork can pierce the asparagus, but still remains crisp.
- Drain the asparagus (this can be done earlier in the day).
- Add to the asparagus the olive oil, butter, red onion, red pepper flakes, salt, pepper and corn to pan and saute on low for several minutes.
- Add fresh herbs and stir for 30 seconds.