1 pkg. thin spaghetti
3/4 c. olive oil
3 lg. garlic cloves, minced
1/2 tsp. finely chopped lemon rind
2 carrots, cut into thin strips
1 med. zucchini (8 oz.), cut into thin strips
1 1/2 lb. cleaned med. shrimp
2 tbsp. lemon juice
3/4 tsp. salt
1/8 tsp. pepper
2 tsp. basil leaves
2 tbsp. chopped Italian parsley

Cook pasta as directed on package. Drain. Meanwhile, heat oil in large skillet and cook garlic and lemon rind about 30 seconds, stirring constantly. Add vegetables and shrimp. Cook and stir over medium heat until shrimp turns pink, 3 or 4 minutes. Sprinkle with lemon juice, salt and pepper. Stir in basil and parsley. Spoon over pasta and toss well.

Makes 8 servings.