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Healthy Pasta with Grilled Shrimp
By: Chef Cathy Zeis |
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Ingredients:
Healthy Pasta
*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 Grilled Shrimp 4 large shrimp, deveined and peeled 1 TBS. extra virgin olive oil 1/4 tsp. garlic powder 1/4 tsp. Italian seasoning. . |
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Directions:
Healthy Pasta
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 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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