8 ounces whole wheat spaghetti
1 yellow squash
1 pound peeled and deveined medium shrimp, tails removed
Freshly ground black pepper
2 tablespoons olive oil
1 cup cherry tomatoes, halved
4 cloves garlic, finely chopped
Pinch crushed red pepper flakes, optional
1/2 cup low-sodium vegetable or chicken broth
2 tablespoons chopped fresh chives
Bring a large pot of salted water to a boil.
Add the spaghetti and cook according to package directions for al dente.
Peel the squash in ribbons into a colander, using a vegetable peeler, turning the squash as you peel. Stop peeling the squash when you only have the center core of seeds left.
Discard the core and seeds.
Reserve 1/4 cup of the pasta water, and then drain the pasta over the squash ribbons.
Put in a medium bowl and toss to evenly distribute the pasta with the squash ribbons.
Toss the shrimp with 1/2 teaspoon kosher salt and some pepper.
Heat 1 tablespoon oil in a large skillet over medium-high heat.
Add the shrimp, spread into a single layer and cook without stirring, until just turning pink around the edges, about 2 minutes.
Stir the shrimp, add the tomatoes, garlic and pepper flakes and continue to cook until the tomatoes have softened and the garlic has toasted, about 1 minute.
Add the pasta and squash ribbons, broth and the remaining 1 tablespoon olive oil.
Cook, tossing, until warmed through and most of the liquid has been absorbed.
Add the pasta water a bit at a time, if needed, if the noodles seem dry.