Fresh ’n’ fast pasta suppers

Healthy meets hearty in these toss-together delights that are ready to eat in just 30 minutes

- 

Lemon Shrimp Toss

Wine adds a kick—for a nonalcoholic take, sub in bottled clam juice or a splash of the pasta cooking liquid

8 oz. dry pappardelle pasta

3 Tbs. butter

3 zucchini, shaved into ribbons

2 cloves garlic, thinly sliced

1/2 lb. medium shrimp, peeled, deveined

1/2 cup white wine

1/2 cup heavy cream

1 lemon, zested, juiced

1/4 tsp. salt

1/4 tsp. pepper

Fresh tarragon leaves (optional)

• In large pot of salted boiling water, cook pasta according to package directions for al dente; drain. Return to pot.

• In large nonstick skillet, melt 2 Tbs. butter over medium heat; add zucchini and garlic; cook, stirring occasionally, until zucchini starts to soften and garlic is fragrant, about 1 min. Transfer to bowl.

• In same skillet, heat remaining 1 Tbs. butter over medium heat; add shrimp. Cook, flipping once, until opaque in cen-ters, 2–3 min. per side; transfer to bowl with zucchini. Stir wine into skillet; cook until reduced, about 2 min. Stir in cream; cook, stirring occasionally, until starting to thicken, about 1 min. Add zucchini-shrimp mixture, pappardelle, lemon juice, salt and pepper; gently stir to combine. Transfer to serving bowls. Sprinkle with lemon zest. If desired, garnish with tarragon.

Servings: 4. Active time: 15 min.

Total time: 30 min.

Calories: 490 Protein: 21g Fat: 21g (12g sat.) Chol.: 155mg Carbs.: 50g Sodium: 500mg Fiber: 4g Sugar: 4g

Chicken Penne Salad

Prepare the guacamole dressing up to a day ahead, then store, covered, in the fridge until ready to use

12 oz. penne pasta

3 Tbs. olive oil

3/4 cup guacamole, from 7-oz. pkg.