Mediterranean Pasta with Shrimp & Vegetables

11 30 542
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 2
Mediterranean Pasta with Shrimp & Vegetables
Health Highlights


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


1. 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.

2. Cook large spaghetti or linguine in salted water until 2 min away from being ready. Drain and reserve about 1 cup of cooking water. 


3. Add the pasta to the previously made sauce along with some of the reserved cooking water.


4. 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”.



is a great source of protein and Omega 3 Fatty Acids which are great for brain health!

Nutrition Facts

Per Portion

Calories 542
Calories from fat 209
Calories from saturated fat 38
Total Fat 23.2 g
Saturated Fat 4.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.1 g
Monounsaturated Fat 15.3 g
Cholesterol 50 mg
Sodium 167 mg
Potassium 866 mg
Total Carbohydrate 67 g
Dietary Fiber 6.6 g
Sugars 13.6 g
Protein 20.0 g

Dietary servings

Per Portion

Grain 1.3
Meat 0.4
Vegetables 2.9

Energy sources


Meal Type(s)