My friend Manisha in New Jersey is a great cook. Knowing that I did not want to eat anything heavy, she quickly rustled up this easy and healthy pasta. This wholesome pasta dish was colorful and full of nutrition. I enjoyed it a lot and took some pictures while she was cooking.
What you need:
1/2 lbs shrimp, cleaned and shelled
4 cloves of garlic, minced (divided)
Sea salt and freshly cracked pepper, to taste
8 oz whole grain penne pasta, cooked per instructions
2 1/2 tbsp olive oil (divided)
7-8 mushrooms, quartered
1/4 red onion, sliced thinly
2 small baby bell peppers, sliced thinly
10 snap peas
1 zucchini, diced
2 carrots sliced
Crushed red pepper flakes, to taste
Parmesan cheese, shredded
Organic Pasta Sauce with olive oil, basil and garlic (I used Bertolli)
How to make:
- Clean the shrimp and season them with salt and pepper. Heat oil in a wok and add 2 cloves of minced garlic to the oil. Toss in the shrimps in the hot oil and cook for 2 minutes each on either side. Now add some pasta sauce to the shrimps and stir well. Remove from pan and set aside.
2. Cook the pasta in salted water as per the instructions.
3. While the pasta is cooking heat 1 tablespoon oil in a skillet over medium high heat; add the last 2 cloves of minced garlic and cook. Then add the mushrooms and let them sit, without stirring, for 2-3 minutes; Toss the mushrooms around and then add the onion and bell pepper to the skillet, stirring occasionally, cook for 3-4 minutes; add the zucchini, carrots and snap peas and cook for 2 minutes; Season with sea salt and freshly cracked pepper, to taste. Remove the veggies from the skillet and set aside in a bowl.
4. Add the last tablespoon of olive oil into the skillet then toss in the pasta. Season well with sea salt, freshly cracked pepper, and crushed red pepper flakes, to taste. Stir well and remove on to a serving dish. Add the shrimps to the veggies and mix well. Spread the veggies, and shrimp evenly on top of the pasta. Sprinkle Parmesan and basil on top; Serve immediately. Enjoy.