Lemon-Basil Shrimp with Veggies

• 8 ounces, weight Whole Wheat Spaghetti
• 4 Tablespoons Extra Virgin Olive Oil
• 4 cloves Garlic, Minced
• 1 whole Small White Onion, Diced
• 2 whole Zucchini, Sliced Into Strips
• 2 whole Yellow Squash, Sliced Into Strips
• 1 whole Yellow Pepper, Diced
• 1 pound Large Shrimp, Peeled And Deveined
• 1/2 whole Lemon, Zest And Juice
• 12 ounces, weight Marinated Artichoke Hearts, Quartered
• 1 whole Tomato, Diced
• 5 leaves Fresh Basil, Sliced
• 3 ounces, weight Crumbled Feta Cheese

1. Boil some water in a pot in order to cook the spaghetti noodles.
2. Cook according to package instructions, then drain and set aside.
3. Meanwhile, in a tall sided skillet, heat 3-4 tablespoons of extra virgin olive oil over medium heat.
4. Add the garlic and onion and saute until tender (not brown).
5. Then add the zucchini, squash and yellow pepper and cook for about 6 minutes stirring occasionally.
6. Add the shrimp and cook for 2 minutes.
7. Then add the artichokes (I chop some of the artichokes as theyre cooking and leave some whole), lemon juice and zest (reserve some zest for a little garnish), tomatoes and basil (reserve some for garnish) and cook for another couple of minutes until everything is heated through and the shrimp is cooked.
8. Put the pasta into bowls and spoon the shrimp and veggies over it.
9. Top with a little feta cheese, fresh basil, lemon zest and enjoy.

olive oil, garlic, white onion, zucchini, yellow pepper, shrimp, lemon, hearts, tomato, fresh basil, feta cheese

Taken from tastykitchen.com/recipes/main-courses/lemon-basil-shrimp-with-veggies/ (may not work)