Recipe: Mediterranean Pasta with Shrimp and Capers and Mediterranean Pasta with Zucchini

Cristie, This 1st recipe is from the June 1999 issue of Cooking Light... It isn't on that cover. The second I found is in the Cooking Light, 5 ingredient, 15 Minute Cookbook. Hope one of them is what you are looking for.

MEDITERRANEAN PASTA WITH SHRIMP AND CAPERS
Source: Cooking Light Magazine, June 1999
Makes 5 (1-cup) servings

1 Tablespoon olive oil
3/4 cup (1/2-inch) sliced green onions
4 garlic cloves, minced
6 cups chopped tomatoes (about 2 pounds)
1 Tablespoon tomato paste
1 Tablespoon capers
1/2 teaspoon salt
1 pound large shrimp, peeled and deveined
2 Tablespoons chopped fresh or 2 teaspoons dried oregano
5 cups hot cooked angel hair (about 10 ounces uncooked pasta)
5 Tablespoons (1 1/4 ounces) finely crumbled feta cheese
1/4 teaspoon freshly ground black pepper

Heat oil in a large non-stick skillet over medium-high heat. Add onions and garlic, and saute' 2 minutes.

Add tomatoes, and cook over medium heat 7 minutes.

Add tomato paste, stirring well to combine. Add capers and salt; cook 15 minutes or until mixture begins to thicken.

Stir in shrimp and oregano; cook 3 minutes or until shrimp are done.

Combine shrimp mixture and pasta in a large bowl, tossing gently. Sprinkle with cheese and pepper.

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MEDITERRANEAN PASTA WITH ZUCCHINI
Source: Cooking Light, 5 ingredient, 15 Minute Cookbook
Yield: 4 (2-cup) servings

Although this dish stands on its own as a one-dish Mediterranean-style meal, you can also serve it with pita bread and fresh pears.

8 ounces penne or ziti pasta, uncooked
1 (14-1/2-ounce) can diced tomatoes with basil, garlic, and oregano
1 (15-ounce) can chickpeas, drained
1 medium zucchini, sliced
2 tablespoons sliced ripe olives

Cook pasta according to package directions, omitting salt and fat.

While pasta cooks, combine tomatoes and remaining 3 ingredients in a large skillet; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes.

Spoon tomato mixture over drained pasta.