Shrimp with Mint Pesto Zucchini Noodles.

Shrimp, zucchini and mint are a common trio paired with pasta in Italy.

This dish lightens that trio up by transforming the zucchini into noodles.

1⁄4 cup pine nuts (substitute with cashews, pistachios or other nuts as desired)

1⁄2 cup mint leaves

1⁄4 cup fresh flat-leaf parsley

4 cloves garlic, peeled and chopped, divided

4 tablespoons olive oil, divided 2 tablespoons lemon juice, divided

Salt and pepper, to taste

1 pound shrimp, peeled and deveined

3 large zucchini, spiralized or sliced on a mandoline into noodles

Instructions: To prepare the mint pesto, combine the pine nuts, mint, parsley, half the garlic, 3 tablespoons of the olive oil and half the lemon juice in a blender or food processor and blend until smooth. Add water a few drops at a time if needed to achieve desired consistency. Season with salt and pepper to taste. Remove the pesto from the blender and set it aside.

Heat the remaining olive oil in a skillet over medium-high heat. Add the remaining garlic and cook until just fragrant, about 30 seconds. Add the remaining lemon juice and cook briefly to reduce by half. Add the shrimp and toss to coat in the garlic and lemon. Saute the shrimp until pink and firm, about 5-6 minutes. Remove the shrimp from the pan and set aside.

Add the zucchini noodles to the skillet and cook until heated through, about 2-3 minutes. Remove the pan from the heat and stir in the pesto. Divide the zucchini onto four plates, top with equal portions of the shrimp and serve.

Makes 4 servings

Per serving: 363 calories, 22 g fat (3 g saturated fat), 239 mg cholesterol, 309 mg sodium, 13 g carbohydrates, 4 g dietary fiber, 5 g sugar, 31 g protein