4 cups small broccoli florets
1/2 cup low-sugar Italian salad dressing (not creamy)
1 lb uncooked deveined peeled large shrimp
2 garlic cloves, minced
1/4 cup grated Parmesan cheese
Cook the spaghetti in a large saucepan according to the package directions omitting salt. Add the broccoli during the last couple minutes of cooking time.
Heat the Italian dressing in a large skillet over medium-high heat. Add the shrimp and garlic; cook, stirring, 3 to 4 minutes until shrimp turn pink.
Drain the spaghetti/broccoli mixture and return to the saucepan. Add the shrimp mixture and the Parmesan.
Toss lightly to mix.
Yield: Around 6 servings.