Instructions: Heres a quick, light dinner thats a break from rich holiday foods. Its a pasta meal inspired by television chef Mario Batali and made with rock shrimp, zucchini and flat pasta.

Batali makes his own pasta for this dish. I adapted his recipe to fit busy schedules using purchased pasta and pre-shelled shrimp. Rock shrimp are tiny and have a lobster-like flavor, but any kind of shrimp can be used. Pappardelle, long, wide, flat pasta, works well with this recipe. If they arent in your supermarket, use fresh spinach fettuccine instead.

Batalis sweet peppers make a colorful side dish. Heres my adaptation:

Thinly slice 1/2 medium red onion, 1 medium red bell pepper and 1 medium yellow bell pepper.

Heat a medium non-stick skillet on medium high; spray with olive oil. Add sliced vegetables plus 1 teaspoon dried oregano. Cook until softened, 5 minutes.

Raise heat to high; add 2 tablespoons tomato paste, 1/2 cup dry white wine and 1/2 cup water. Cook until sauce just coats peppers, about 5 minutes. Season with salt and pepper.

You can slice the peppers and zucchini for the shrimp dish in a flash with the thick slicing blade of the food processor.

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