A quick sauté of diced zucchini, tomatoes and shrimp with garlic, optional chile, and basil, tossed with pasta.
Ingredients
1 garlic clove
6 tbs. extra virgin olive oil
¾ lb. small zucchini, diced
4 large tomatoes, diced
8 oz. medium shrimp, shelled and deveined
1 fresh chile pepper (optional)
fresh basil leaves
¾ lbs. pasta
sea salt and fresh ground black pepper to taste
Directions
Sauté the garlic in olive oil over low heat until light gold.
Add the zucchini and cook over high heat until lightly browned. Add the tomatoes, shrimp, chile (if using), basil and a splash of water if needed. Cook until the shrimp is just cooked through, then turn off the heat.
Meanwhile, cook the pasta al dente, drain, and toss gently with the sauce.
