Cooking with Cathy: Healthy Pasta with Grilled Shrimp

By: By: Chef Cathy Zeis Email
By: By: Chef Cathy Zeis Email

*Serves 4

2 cups Veggie Rotini pasta
4 cups water
1 cup fresh zucchini, cubed, about 1/2" thick
1 cup red pepper, cubed, about 1/2" thick
1 cup baby Bella mushrooms, sliced, about 1/2" thick
2 TBS. extra virgin olive oil
2 TBS. Italian dressing
1 TBS. Italian cheese blend
1/4 tsp. garlic powder
1/4 tsp. Italian seasoning
1 TBS. fresh or dried basil for garnish
4 large shrimp *optional

In a medium sauce pan over high heat, bring water to a boil. Add pasta. Lower heat and cook for 3 to 5 minutes. Remove from heat. In a large skillet over medium heat, cook vegetables in extra virgin olive oil, garlic, and Italian seasoning. Cook for 5 to 7 minutes, stirring often. Drain pasta and pour pasta into a large serving bowl. Add Italian dressing and sauteed vegetables. Toss together until all ingredients are combined. Top with cheese and basil. Serve warm.

*If you want to add grilled shrimp, place shrimp on top of the dish last. This makes a really pretty presentation.

Grilled Shrimp

4 large shrimp, deveined and peeled
1 TBS. extra virgin olive oil
1/4 tsp. garlic powder
1/4 tsp. Italian seasoning.

In a small pan over medium heat, grill shrimp in hot oil. Add spices after 30 seconds. Stir often. Cook shrimp for 3 minutes or until pink. Place cooked shrimp onto of the pasta dish. Serve warm.

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