Garden Veggie Pasta Dish
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
Shrimp, cooked, 25 largePeppers, sweet, red, fresh, 1 large Sweet peppers (bell), 1 large Mushrooms, fresh, 12 medium Onions, raw, 1 medium (2-1/2" dia) Pasta, cooked, 8 oz Pesto Sauce, .125 cupExtra Virgin Olive Oil, 4 tbspButter, salted, 1 tbsp *Tomatoes, red, ripe, raw, 2 cup cherry tomatoes - halved
Boil water and cook a 1/2 box of spaghetti. Drain water from pasta.
In a large, deep dish pan, melt a tablespoon of butter. Add a few cloves of mashed garlic for seasoning. Cook shrimp for about 2-3 minutes (if aleady cooked -- more for raw shrimp). Remove shrimp from pan but keep rest of liquid butter/garlic in pan.
Throw in onions and both green/red peppers into the pan and let them sweat down for about 3-5 minutes. Throw in the Mushrooms, cook for about 3 minutes.. Add Shrimp back in the pan. Add Pasta to pan.
In a bowl, mix the pesto and olive oil, and pour over pasta mixture. Simmer for about 5 minutes.
Add cherry tomatoes and cook for about 2 minutes to heat.
Serving Size: Makes seven 1.5 cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user KATIE2759.
In a large, deep dish pan, melt a tablespoon of butter. Add a few cloves of mashed garlic for seasoning. Cook shrimp for about 2-3 minutes (if aleady cooked -- more for raw shrimp). Remove shrimp from pan but keep rest of liquid butter/garlic in pan.
Throw in onions and both green/red peppers into the pan and let them sweat down for about 3-5 minutes. Throw in the Mushrooms, cook for about 3 minutes.. Add Shrimp back in the pan. Add Pasta to pan.
In a bowl, mix the pesto and olive oil, and pour over pasta mixture. Simmer for about 5 minutes.
Add cherry tomatoes and cook for about 2 minutes to heat.
Serving Size: Makes seven 1.5 cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user KATIE2759.
Nutritional Info Amount Per Serving
- Calories: 280.7
- Total Fat: 12.5 g
- Cholesterol: 54.8 mg
- Sodium: 103.1 mg
- Total Carbs: 33.9 g
- Dietary Fiber: 3.1 g
- Protein: 10.8 g
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