8 oz. corkscrew pasta (rotelle or rotini)
1/2 lb. sm. zucchini, thinly sliced (2 c.)
1/4 lb. fresh mushrooms, sliced (2 c.)
1/4 lb. green beans, cut into 1 inch pieces (1 c.)
1 lb. sm. raw shrimp, shelled
2 tbsp. lemon juice
1 clove garlic, minced
1 med. red onion, thinly sliced
1/2 c. oil free Italian dressing (bottled)

Use a large non-stick pan. Use 2 tablespoons oil. Brown zucchini; remove to a large bowl. Add mushrooms and green beans to pan. Cover and cook 5 minutes until beans are just tender. Remove vegetables to the bowl. Add shrimp, garlic, onions, and lemon juice. Cook until shrimp are pink and tender (not long). Cook pasta separately; drain and rinse with cold water. Combine everything and add dressing, salt, and pepper to taste. Chill.