1 lb. spaghetti
1/2 c. olive oil
3 lg. garlic olives, minced (2 tbsp.)
1/2 tsp. finely chopped lemon peel
2 carrots, cut in 2" thin strips (julienne style)
1 med. zucchini, cut 2" strips
1 med. red pepper, cut 2" strips
1 1/2 lb. cleaned med. shrimp
2 tbsp. lemon juice
3/4 tsp. salt
1/8 tsp. pepper
2 tbsp. fresh or dried basil
2 tbsp. torn parsley

Cook spaghetti. Meanwhile, heat oil in large skillet, cook and stir garlic and lemon peel about 30 seconds. Add vegetables and shrimp; cook and stir over medium heat until shrimp turns pink, about 3-4 minutes. Sprinkle with lemon juice, salt and pepper. Stir in basil and parsley. Spoon over pasta and toss well.