Any long pasta noodle will work well with this recipe; just adjust cooking times as directed on the package. In place of spinach, feel free to substitute kale, Swiss chard, or any other favorite green.


  • 4 quarts water
  • 12 oz. whole-wheat vermicelli
  • 3 tsp. extra-virgin olive oil
  • 1 lb. medium shrimp, peeled, deveined, with tails removed
  • 3 cloves garlic, chopped
  • ½ tsp. red pepper flakes
  • pinch sea salt
  • 5 oz. baby spinach
  • 1 Tbsp. lemon zest
  • 1 Tbsp. lemon juice
  • 1 Tbsp. butter

Makes 4 servings.


  1. Bring the water to a rapid boil in a stockpot, add the vermicelli, and stir. Return to a rapid boil and cook uncovered for 7-9 minutes, or according to the package directions for al dente. Reserve ½ cup of the cooking water; drain pasta.
  2. Heat the oil in the stockpot over med.-high heat. Add the shrimp, garlic, red pepper flakes, and sea salt. Cook until the shrimp turn opaque, about 2 minutes.
  3. Add the vermicelli, baby spinach, lemon zest, lemon juice, butter, and the reserved pasta liquid.Stir and continue cooking for about 3-4 minutes, until the spinach is just wilted and the ingredients are evenly distributed.

Per serving: Calories 464 (from fat 90); Fat 10g (saturated 2g); Chol. 173mg.; Sodium 273mg; Carbs. 64g; Protein 30g.

Source: DASH Diet for Dummies, A Wiley Brand, by Dr. Sarah Samaan, Rosanne Rust, and Cindy Kleckner.

Barbara Walch

Barbara Walch joined the staff of Plano Profile in August 1986 and currently serves as Food Editor and Associate Publisher, Community Relations. In addition to writing Dining In, a monthly food feature,...