1 lb. spaghetti
3/4 c. olive oil
3 lg. garlic cloves
1/2 tsp. lemon peel, finely chopped
2 carrots
1 med. zucchini, 2 inch strips
1 med. red pepper, 2 inch strips
1 1/2 lbs. med. shrimp
2 tbsp. lemon juice
3/4 tsp. salt
1/8 tsp. pepper
2 tbsp. fresh basil or 2 tsp. dried
2 tbsp. parsley

Cook spaghetti as directed. Heat oil in skillet; cook and stir garlic and lemon peel, about 30 seconds. Add vegetables and shrimp and cook, stirring 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. Serves 8.