Mediterranean Pasta with Shrimps & Vegetables

Mediterranean Pasta with Shrimps & Vegetables

Health Rating
Prep Cook Ready in Servings
10 min 20 min 30 min 2


4 anchovy fillet Anchovy (chopped)
1 1/2 cup Broccoli florets
1 tbsp drained Capers, canned (chopped)
1/8 tsp Cayenne pepper (to taste)
3 tbsp Extra virgin olive oil
1 clove(s) Garlic (finely chopped)
150 gm Pasta, Fettuccine, dry
8 large Shrimp (chopped)
4 green onion (stem) Green onion, scallion, ramp (chopped)
1 small Zucchini (peeled and grated)
10 tomato Cherry Tomatoes (halved)


Place all ingredients in a skillet and sauté with 2 tbsp of oil over medium heat for 15 mins until zucchini and tomatoes are cooked and broccoli have blended in with the sauce. Add water if necessary to avoid drying and burning.

Cook large spaghetti or linguine in salted water until 2 min away from being ready. Drain and reserve about 1 cup of cooking water. Add the pasta to the previously made sauce along with some of the reserved cooking water. Continue cooking the pasta with the sauce on medium heat for another 2 minutes continuously mixing until most but not all the water is absorbed. Add 1 tbsp olive oil and serve pasta “al dente”.

Nutrition Facts

Per Portion

Calories 547  
Calories from fat 208  
Calories from saturated fat 29.5  
Total Fat 23.1  g
Saturated Fat 3.3  g
Trans Fat 0.0  g
Polyunsaturated Fat 3.1  g
Monounsaturated Fat 15.3  g
Cholesterol 44  mg
Sodium 204  mg
Potassium 805  mg
Total Carbohydrate 66  g
Dietary Fiber 4.5  g
Sugars 6.7  g
Protein 19.0  g

Dietary servings

Per Portion

Grain 1.3
Meat 0.3
Vegetables 2.9

Energy sources

Pygal 48% 467.63760559 190.560114141 38% 302.152891647 235.495558041 14% 343.495139964 115.203648619 48% 38% 14% Carbohydrates Fat Protein
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