Garlic Shrimp with green beans, zucchini and vermacelli

My green beans are full on in my garden as well as the zucchini. I made this dish for my supper co-op. The flavors are very light, perfect for late summer.

Serves 4

1 lb shrimp, peeled and de-veined
6 cloves garlic, peeled and sliced
1 Tbsp olive oil
kosher salt
fresh ground pepper
1/2 lemon, juiced

Heat olive oil in a pan, add garlic and shrimp, cook until shrimp are opaque and cooked though. Add salt, pepper and lemon juice to taste.

In a large pot, start to boil some salted water to cook pasta and also to blanch the green beans.

1 lb fresh green beans, trimmed and snapped in half if long
1 zucchini, ends trimmed and shaved into strips using a peeler (discard center seeded section)
1/4 cup fresh flat leaf parsley, minced
1/4 c olive oil
1/2 lemon, juiced
kosher salt
fresh ground pepper

1 lb vermacelli noodles

1/2 cup shaved peccorino romano cheese

Add green beans to boiling water, blanch 3-4 minutes, until bright green. Remove from water. Add vermacelli noddles and cook until al dente, about 6 minutes. Drain noodles.

Toss noddles with green beans, zucchini, parsley, olive oil, lemon juice, salt and fresh ground pepper to taste. Toss with shrimp and peccorino cheese.

~ Enjoy