SAUTEED SHRIMP (or CHICKEN) WITH ZUCCHINI AND TOMATOES ON PASTA

Yeah to the low-cholesterol cookbook

12oz whole wheat thin spaghetti
1 tablespoon plus 2 teaspoons olive oil
2 cups diced zucchini
salt and pepper
1 cup sliced thin scallions (spring onions)
1 small garlic clove, minced
1 lb medium shrimp, peeled and deveined (or chicken)
1 14.5 oz can diced tomatoes
2 teaspoons grated lime or lemon zest
2 tablespoons fresh squeezed lime or lemon juice
1/2 cup thin sliced fresh basil or chopped fresh cilantro (

Cook pasta according to instructions. Place back in pot, stir in 2 teaspoons olive oil to prevent sticking. Cover, and set aside in warm place.
Heat 1 1/2 teaspoons or olive oil in large pan over medium-high heat. Add zucchini, salt and pepper and saute for 2 minutes. Add to pasta and recover pot. Return pan to heat and add remaining 1 1/2 teaspoons oil. Add scallions, garlic, and shrimp and saute for 3 minutes. (If using chicken, I would brown the chicken separately and then do the scallions and garlic). Gently stir in tomatoes, and lime and saute for a minute longer.
Add to pasta, and stir gently. Serve.