Shrimp Pasta with Zucchini, Bell Pepper and Dill

From the Cooking Club:



This pasta pairs beautifully with a refreshing Sauvignon Blanc.

1 cup chopped onion
1 tablespoon minced garlic
4 tablespoons olive oil, divided
2 medium red or orange bell peppers, chopped
8 oz. penne (tube-shaped pasta)
2 tablespoons butter, softened
1 lb. shelled, deveined uncooked large shrimp
2/3 cup diced zucchini
2/3 cup diced yellow squash
1/4 cup chopped fresh dill
1 teaspoon grated lime peel
1 teaspoon salt
1/2 teaspoon white pepper

1. Cook onion and garlic in 2 tablespoons of the oil in medium saucepan over medium heat 1 minute. Add bell peppers; cook and stir 1 minute. Cover saucepan; reduce heat to low. Cook 15 minutes or until peppers and onion are soft and tender, stirring occasionally.

2. Cook penne in large pot of boiling salted water according to package directions; drain, reserving 1/4 cup pasta cooking water. Return penne to pot; stir in butter.

3. Meanwhile, heat remaining 2 tablespoons oil in large nonstick skillet over medium-high heat until hot. Add shrimp; cook and stir 1 minute. Add zucchini and squash; cook and stir 2 minutes or until shrimp turn pink. Remove skillet from heat; stir in dill and lime peel.

4. Add bell pepper mixture and shrimp mixture to penne; toss to combine. Stir in reserved 1/4 cup pasta cooking water, salt and pepper.

4 (2-cup) servings

PER SERVING: 515 calories, 21.5 g total fat (6 g saturated fat), 26.5 g protein, 54.5 g carbohydrate, 175 mg cholesterol, 1045 mg sodium, 6 g fiber