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Recipe Wednesday: Whole wheat pasta with shrimp and veggies

by Kelly on August 26, 2009 · 0 comments

in Cooking,Jane

I was in a pinch for dinner the other night after extending an impromptu dinner invitation to a friend.  I needed something healthy and tasty that I could whip up quick, fast and in a hurry.  After scanning my fridge and pantry, I decided to go with pasta. 

I believe you can’t ever go wrong with pasta-any kind of pasta-especially when it’s loaded with shrimp, mozzarella and tons of veggies.  This is one of my go-to recipes when I’m short on time but craving a nutritional meal full of flavor.  Forget second helpings, your guests will be begging for thirds!

Shrimp

Ingredients

1 lb pre-cooked shrimp, peeled and deveined

1 zucchini, sliced

1 summer squash, sliced

1 (8 oz) package button mushrooms, sliced

1 onion, sliced

1 green or red bell pepper, sliced

1/2 tsp Italian herb seasoning (or herbs de Provence)

1 (8 oz) package shredded mozzarella

1 (16) oz package whole wheat rotini

1 (8 oz) can pasta sauce

Shrimp2

Preheat oven to 350 degrees.  Cook pasta according to package directions, then drain and set aside.

In a medium skillet, cook mushrooms, zucchini, squash, onion and bell pepper in 1 TBS extra virgin olive oil until softened, about 8 minutes.  Sprinkle with Italian herb mix while cooking.

In a large bowl, combine pasta, shrimp, veggies, half the bag of mozzarella and half the can of tomato sauce.  Pour into a 9 x 13 inch baking dish and cover with remaining mozzarella.  Bake for 15 minutes or until the top is golden brown.  Serve with a salad and you’re set!

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