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Shrimp Pasta Primavera
Incredibly fast and healthy version of a classic pasta dish. Whole wheat penne, vegetables and a silky sauce that the whole family will enjoy.
15 minutes
Cook Time
4
Serves
0
Reviews (0)
15 minutes
Cook Time
4
Serves
0
Reviews (0)
Ingredients
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Frequently Used
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Frequently Used
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Frequently Used
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Frequently Used
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Frequently Used
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Frequently Used
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Frequently Used
Preparation
- Bring a large pot of water to a boil.
- Add salt and pasta to boiling water.
- Cook for 10 minutes, stirring occasionally.
- Reserve 1 cup of pasta water prior to draining.
- Drain and pasta back into pot.While the pasta is cooking.
- Cut tomatoes in half.
- Zest then juice the lemon.
- In a large skillet, heat the olive oil over medium high heat.
- Add minced garlic and sauté for 1 minutes, stirring occasionally.
- Add Shortcut squash, onion, and halved tomatoes cook 4-6 minutes or until vegetables are tender, but still crisp.
- Season vegetables with Italian seasoning and ground pepper to taste.
- Remove skillet from heat.
- Add vegetables to large pot with pasta.
- Add lemon zest, 2 tablespoons of lemon juice, and parmesan cheese.
- Stir to combine and slowly add reserved pasta water: may not require entire reserved 1 cup of pasta water.
- Add until parmesan has melted and coated pasta.
- Remove tails from the shrimp and add to the pasta.
- Pour the pasta primavera into a large serving bowl or dish.
- Garnish with herbs, extra Parmesan cheese, and crushed red pepper flakes.
- Serve warm.
There is no nutrition information available on this recipe.
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