Zoodles are the new pasta.
Advertisement - Continue Reading Below
- Yields:
- 4
- Prep Time:
- 10 mins
- Total Time:
- 25 mins
Ingredients
- 2 tbsp. extra-virgin olive oil
- 1 yellow bell pepper, thinly sliced
- 1/2 lb. asparagus, ends trimmed and cut into 1” pieces
- 1/4 lb. sugar snap peas, thinly sliced diagonally
- 1 lb. shrimp, peeled and deveined, tails removed
- kosher salt
- Freshly ground black pepper
- 1 24-oz. jar RAGÚ Chunky Tomato, Garlic and Onion Sauce
- 4 medium zucchinis, spiralized
- Shaved Parmesan, for garnish
- Torn fresh basil, for garnish
Directions
- Step 1In a large skillet over medium heat, heat oil. Add peppers and cook until slightly softened, 5 to 7 minutes.
- Step 2Stir in asparagus and snap peas and cook until bright green and tender, 3 to 4 minutes. Add shrimp, season with salt and pepper, and cook until firm and pink, 4 to 5 minutes more.
- Step 3Add RAGÚ Chunky Tomato, Garlic and Onion Sauce and let come to a simmer, then toss in zucchini and cook until al dente, 6 to 7 minutes longer. Garnish with Parmesan and basil.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below