Whole wheat spaghetti: 60g (dry), Shrimp (peeled and deveined): 85g (3 oz), Spinach (fresh): 60g (2 cups), Cherry tomatoes: 50g (1/4 cup, halved), Garlic: 6g (2 cloves, minced), Lemon juice: 10ml (2 tsp), Lemon zest: 2g (1/2 tsp), Olive oil: 10ml (2 tsp), Red pepper flakes: 1g (1/4 tsp), Fresh parsley: 5g (1 tbsp, chopped), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Cook 60g whole wheat spaghetti according to package directions. Drain and set aside. 2. Heat 10ml olive oil in a large skillet over medium heat. 3. Add 6g minced garlic and 1g red pepper flakes. Cook for 30 seconds. 4. Add 85g shrimp and cook until pink and opaque, about 2-3 minutes per side. 5. Add 50g halved cherry tomatoes and cook for 1 minute. 6. Add 60g spinach and cook until wilted, about 1-2 minutes. 7. Add the cooked pasta to the skillet and toss to combine. 8. Add 10ml lemon juice, 2g lemon zest, 1g salt, and 1g black pepper. Toss again. 9. Serve topped with 5g chopped parsley.
