Shrimp and Broccoli Pasta

This delightful shrimp pasta is perfect for late summer dining. I like to keep a bag of large frozen shrimp from Costco in my freezer so I can whip this up in short order. Fresh broccoli makes it a complete and healthful meal.

I adapted the recipe from thelemonbowl.com, a website that features mostly healthy recipes, many of them Lebanese. The original recipe calls for 1/4 cup of olive oil, which is, of course, utterly delicious but higher in fat than I want, so I reduced it to 2 Tbsp., making this low in fat, calories and WW Points.

Can you eat pasta and lose or maintain your weight? Absolutely! Do as the Italians do and enjoy in moderation. We're living 'la bella vita!'

8 oz. penne pasta

2 Tbsp. olive oil, divided

1 lb. raw large shrimp, peeled and deveined

1 tsp. salt

1/2 tsp. pepper

4 cloves garlic, minced

1 to 2 heads broccoli, cut into florets, (about 4 cups)

Juice and zest of 1 lemon

Parmesan cheese for serving

Cook penne per package instructions until al dente. Add broccoli to the pot during the last 4 minutes. Drain and set aside, reserving 1/2 cup pasta water in a cup.

Pat shrimp dry and season with salt and pepper. Heat 1 Tbsp. olive oil in large deep skillet over medium-high heat. Add garlic and cook for 30 seconds, then add shrimp.

Sauté the shrimp until they turn pink on both sides, 3 to 4 minutes total, being careful not to overcook.

Add pasta and broccoli to the skillet with the shrimp. Stir in remaining 1 Tbsp. olive oil, lemon zest and lemon juice. Add reserved pasta water if pasta seems dry. Toss well and add more salt and pepper to taste.

Serve with grated Parmesan cheese, chopped fresh basil and red chili flakes.

Serves 4

WW Points per serving: 4