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Zucchini and shrimp pasta

Baby spinach salad


Total: 40 min


20 min


20 min


2 servings
  • 120 g whole-wheat farfalle
  • 200 g Shrimps
  • 1 Zucchini
  • 160 g Baby spinach
  • 15 g Fresh basil
  • 1 pinch Cayenne ground pepper
  • 120 mL tomato sauce
  • 5 mL balsamic vinegar
  • 2 pinch Salt
  • 2 pinch Pepper
  • 22.5 mL Olive oil
  • 1 garlic clove


  • Boil a big pot of salty water.
  • Wash and dry the zucchini, dice it up.
  • Wash and chop the basil.
  • Peel and chop the garlic
  • In a salad bowl, mix half of the basil, the tomato sauce, the garlic, a teaspoon of olive oil, the Cayenne pepper, salt and pepper.
  • Add the shrimps and let it rest for 10 minutes.
  • Plunge the pasta into the boiling water and cook them following the instructions on the package.
  • Meanwhile, wash and drain the baby spinach.
  • In a salad bowl, mix 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar.
  • Add salt and pepper.
  • In a frying-pan heat 1 tablespoon of olive oil over medium heat and fry the shrimp marinade with the zucchini for 3-4 minutes until the shrimp turns pink.
  • Drain the pasta and pour it in the frying pan.
  • Mix and cook for 1-2 minutes.
  • Add the rest of the basil, add pepper.
  • Serve the zucchini and shrimp pasta with the baby spinach salad.

Recipe tips

  • With a dairy product and a fruit, your meal will end on a great note.