Bring a large pot of salted water to a boil. Drop the pasta into the water, and cook until al dente, about 3 to 5 minutes.
When the pasta has cooked, drain it, then return it to the pot. Add the lemon zest and juice, butter, and honey. Toss until the butter is melted. Add the herbs, then toss again. Season with salt and pepper. Serve topped with grated Parmesan.
Nutrition information per serving: 430 calories; 140 calories from fat (33 percent of total calories); 16 g fat (6 g saturated, 0 g trans fats); 110 mg cholesterol; 60 g carbohydrate; 2 g fiber; 10 g sugar; 11 g protein; 220 mg sodium.
HONEY-PEPPER ROASTED SHRIMP WITH GREEN BEANS AND OLIVES
Start to finish: 30 minutes
1/4 cup honey
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
2 cloves garlic, minced
Zest of 1 orange
2 tablespoons minced fresh rosemary
1/2 cup pitted Kalamata olives
8 ounces green beans, trimmed
1 pound large peeled and deveined raw shrimp
Heat the oven to 400 degrees. Line a rimmed baking sheet with foil. Coat the foil with cooking spray.
In a medium bowl, stir together the honey, red pepper flakes, salt, garlic, orange zest and rosemary. Stir in the olives and the green beans to coat. Spread the mixture on the prepared baking sheet and roast for 20 minutes.
Remove the baking sheet from the oven, and add the shrimp, stirring them into the other ingredients. Roast for another 5 minutes, or until the shrimp are pink and firm. Serve immediately.
Nutrition information per serving: 260 calories; 60 calories from fat (23 percent of total calories); 7 g fat (1 g saturated, 0 g trans fats); 170 mg cholesterol; 25 g carbohydrate; 3 g fiber; 19 g sugar; 24 g protein; 710 mg sodium.