Susan McClure, author of The Herb Gardener: A Guide for All Seasons, gives every gardener just the right mix of information to create your own ornamental, edible garden.
1 medium red pepper, cut in 2-inch julienne strips
1 1/2 pounds medium (50-60 per lb.) shrimp, cleaned
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons fresh basil, torn
2 tablespoons Italian parsley, or cilantro, torn
Cook spaghetti according to package direction. Meanwhile, heat oil over medium heat in a large skillet or wok. Cook and stir garlic and lemon peel about 30 seconds.
Add carrots and stir-fry about 2 minutes.
Add the rest of the vegetables and shrimp, stir-fry until vegetables are tender-crisp and shrimp are pink, 4-8 minutes.
Season with lemon juice, salt, and pepper. Stir in basil and parsley. Spoon over drained pasta and toss well. Serve hot.
