Pasta with shrimp and zucchini ribbons

Ingredients:

• 220 g of whole grain spaghetti
• 1 zucchini
• 1 zucchini
• 450 g medium shrimp, peeled, deveined, tails removed
• 2 tbsp. l. olive oil
• 1 cup cherry tomatoes, halved
• 4 cloves garlic, finely chopped
• A pinch of red pepper flakes (optional)
• 0.5 cups lightly salted vegetable or chicken broth
• 2 tbsp chopped chives

Preparation:

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente.
2. While the pasta is cooking, trim the top and bottom of each zucchini. Using a vegetable peeler, slice them into thin strips in a colander, turning the zucchini over each time. Stop slicing the zucchini only when you're left with the center, which contains the seeds. Discard the core and seeds.
3. Separately pour off 1/4 cup of the pasta water, then drain the spaghetti in the colander with the zucchini. Transfer to a medium bowl and toss to distribute the ingredients evenly.
4. Toss the shrimp with 1/2 teaspoon salt and a few grinds of black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook, undisturbed, until pink around the edges, about 2 minutes. Stir in the shrimp, add the tomatoes, garlic, and pepper flakes, and continue cooking until the tomatoes have softened and the garlic is toasted, about 1 minute. Add the pasta with the zucchini ribbons, broth, and the remaining 1 tablespoon olive oil. Cook, stirring, until heated through and most of the liquid has been absorbed. Add a little of the pasta water if necessary if the spaghetti seems dry.
5. Season with salt and pepper to taste. Divide among 4 plates and garnish with chives.