1 (1 lb.) pkg. Ronzoni Vermicelli or thin spaghetti
3/4 c. olive oil
3 lg. garlic cloves, minced (2 tbsp.)
1/2 tsp. finely chopped lemon peel
2 carrots, cut 2-inch thin strips
1 med. 8 oz. zucchini
1 med. red pepper
1 1/2 lb. shrimp
2 tbsp. lemon juice
3/4 tsp. salt
1/8 tsp. pepper
2 tbsp. fresh basil
2 tbsp. Italian parsley

Cook pasta as directed on package. Heat oil in large skillet; cook and stir garlic and lemon peel 30 seconds. Add vegetables and shrimp and cook and stir over heat until shrimp turn pink, about 3-4 minutes.

Sprinkle with lemon juice, salt, and pepper. Stir in basil and parsley; spoon over paste and toss well.