Dinner

Moroccan Shrimp and Vegetables is for Dinner.

Moroccan Shrimp and Vegetables takes 30 minutes to prepare.

Moroccan Shrimp and Vegetables takes 20 minutes to cook.

Moroccan Shrimp and Vegetables makes 4 servings.

The ingredients for Moroccan Shrimp and Vegetables are:

2 C Moroccan-Spiced Tomato Sauce
2 C whole wheat penne pasta
1/2 t extra virgin olive oil
1/2 lb fresh, raw shrimp, peeled and deveined, tail on
6 button mushrooms, sliced 1/4 in thick (1 1/2 C)
2 C broccoli florets (1 sm head)
2 medium carrots, peeled and sliced into 1/4 in thick half moons (1 1/2C)
1 red bell pepper, diced into 1/2 in pieces)
sea salt and fresh ground black pepper, to taste
1 T fresh cilantro, chopped
1 T fresh flat-leaf parsley, chopped
1/2 lemon, cut into wedges

Here is how you make Moroccan Shrimp and Vegetables:

Cook penne according to package until al dente. set aside. Lightly saute vegetables until just crisp tender with lid on Remove lid and let simmer adding tomato sauce seasonings, and shrimp until just cooked. Add noodles to lightly coat. Pour mixture into seving dish and garnish with cilantro, parsley and lemon wedges. Serve immediately.Number of Servings: 4Recipe submitted by SparkPeople user HILLRUNNER.

The nutritional information for Moroccan Shrimp and Vegetables is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 326.5

• Total Fat: 3.4 g
• Cholesterol: 86.4 mg
• Sodium: 831.6 mg
• Total Carbs: 53.9 g
• Dietary Fiber: 12.0 g
• Protein: 25.2 g