Spaghetti with Grilled Shrimp, Zucchini, and Salsa Verde
Summer is the perfect time for this colorful pasta—zucchini is in abundance, and recipes that make good use of the outdoor grill are in demand. Both the squash and the shrimp here take their turn on the coals before being tossed with the spaghetti. If you crave the dish in the winter, cook the zucchini and shrimp in the broiler. Fast Weekday Pastas
Sauvignon Blanc has a great affinity for the flavors of lemon and mustard. To complement the richness of the pasta and shrimp, go for a vibrant Pouilly-Fumé from France's Loire Valley. A Sancerre will work almost as well.