Shrimp with zucchini, asparagus and spinach

Cut zucchini (260 g) into sticks, asparagus (150 g) into thin pieces, mushrooms (50 g) into small slices, and mince garlic (3 g). Peel and dry shrimp (100 g) if needed.

Heat olive oil (14 g) in a skillet and briefly warm garlic (3 g) in it so it releases its aroma.

Add asparagus (150 g) and cook for 2 minutes. Then add mushrooms (50 g), zucchini (260 g) and shrimp (100 g), cook for another 2-3 minutes, then add spinach (200 g), salt (2 g) and black pepper (1 g). Finish cooking for 3 more minutes and serve hot.