Spaghetti With Italian Fisherman's Sauce |
Course : Pasta
Serves: 8 |
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Ingredients:
1 cup onion -- chopped |
3 cloves garlic finely chopped |
3 tablespoons olive oil |
52 ounces classico de napoli pasta sauce -- (2 jars) tomato and basil |
2 cups zucchini -- (about 8 ounces) sliced |
1 1/2 pounds medium-size shrimp -- fresh or frozen, peeled and deveined |
1 pound spaghetti -- (1 package) cooked and drained |
1 cup parmesan cheese -- grated |
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Preparation / Directions:
In large kettle, cook onion and garlic in 2 tablespoons oil until tender. Add pasta sauce and zucchini. Bring to a boil; reduce heat and simmer uncovered 10 minutes. Add shrimp; cover and simmer 8 minutes or until tender. Stir. Toss hot cooked spaghetti with remaining 1 tablespoon oil and Parmesan. Serve with sauce. Refrigerate leftovers. *Or use Classico Di Sicillia (Ripe Olives and Mushrooms) Pasta Sauce.
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Nutritional Information:
269 Calories (kcal); 6g Total Fat; (20% calories from fat); 8g Protein; 45g Carbohydrate; 0mg Cholesterol; 6mg Sodium |
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