Lowfat Shrimp Primavera

• 8 ounces pasta
• 8 ounces shrimp
• 1 cup broccoli floret
• 3 scallions
• 2 garlic cloves
• 4 -5 basil leaves
• 10 grape tomatoes
• 10 mushrooms
• 1/2 red bell pepper
• 1 cup fat free chicken broth
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 tablespoon red pepper flakes
• 1 tablespoon cornstarch

1. Bring salted water to boil for pasta.
2. Slice vegetables thinly, except broccoli.
3. Pre-cook broccoli a little in the microwave.
4. When water starts boiling, add pasta to water.
5. Heat nonstick pan with just a touch of olive oil (spray works fine).
6. When warm, add garlic, onions, basil, salt, and peppers and stir 2 minutes or so.
7. Add tomatoes with shrimp (or I used langoustine in mine) and stir constantly until it starts to turn opaque but not pink yet.
8. Toss in mushrooms and broccoli. Add pepper flakes and broth. Cook, stirring constantly for another 3 minutes or so.
9. Drain pasta.
10. Add cornstarch to thicken sauce.
11. Spoon over pasta and serve with a green salad!

pasta, shrimp, broccoli floret, scallions, garlic, basil, grape tomatoes, mushrooms, red bell pepper, chicken broth, lemon juice, salt, red pepper, cornstarch

Taken from www.food.com/recipe/lowfat-shrimp-primavera-468162 (may not work)