shrimp pasta primavera
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
8 oz. whole wheat pasta1 med. zucchini, sliced8 oz fresh spinach, chopped1 8 oz. sl. mushrooms1 med. carrot, peeled and sliced1 lg can seasoned diced tomatoes1 onion, chopped2 lg.cloves garlic, minced1 tsp. dried basil leaves 1 lb large cooked shrimp, peeled and deveinedolive oil cooking spraygr. parmesan cheese
Prepare pasta according to package directions.
While preparing pasta, coat large skillet with cooking spray and over med. heat cook onions, garlic and carrots. When onion is soft add zucchini , spinach and mushrooms and sautee for about 5 min. add tomatoes. Bring to a boil, and reduce heat to med. cook until pasta is done. Then add shrimp to vegetables and heat through.
Serve over pasta with a sprinkle of cheese.
servings: approx. 6 1- 1 1/2 cup servings
Cools note: If you have fresh basil available it is so much better than dried. If using fresh basil, I persoally use about half cup chopped. Use to your taste.
And also, any vegetable you like can go in this sauce, I tend to use up vegetables on hand before shopping. I have even used cabbage or bok choy and everyone loved it.
Also you can substitute chicken for shrimp, or just go meatless. This really is versatile.
Number of Servings: 6
Recipe submitted by SparkPeople user PATTHECOOK.
While preparing pasta, coat large skillet with cooking spray and over med. heat cook onions, garlic and carrots. When onion is soft add zucchini , spinach and mushrooms and sautee for about 5 min. add tomatoes. Bring to a boil, and reduce heat to med. cook until pasta is done. Then add shrimp to vegetables and heat through.
Serve over pasta with a sprinkle of cheese.
servings: approx. 6 1- 1 1/2 cup servings
Cools note: If you have fresh basil available it is so much better than dried. If using fresh basil, I persoally use about half cup chopped. Use to your taste.
And also, any vegetable you like can go in this sauce, I tend to use up vegetables on hand before shopping. I have even used cabbage or bok choy and everyone loved it.
Also you can substitute chicken for shrimp, or just go meatless. This really is versatile.
Number of Servings: 6
Recipe submitted by SparkPeople user PATTHECOOK.
Nutritional Info Amount Per Serving
- Calories: 167.8
- Total Fat: 3.0 g
- Cholesterol: 4.0 mg
- Sodium: 222.0 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 6.3 g
- Protein: 8.9 g
Member Reviews