Shrimp Primavera Pasta

One large baby zucchini (sliced and halved)
One medium yellow squash (sliced and halved)
Half medium red onion (sliced and halved)
One red pepper (sliced)
One green pepper (sliced)
One large can Del Monte diced tomatoes with basil, garlic & oregano
3 cloves garlic (diced)
Crushed red pepper flakes (depends on how spicy you like things- I taste and add as I go)
12oz frozen shrimp (either medium or salad sized)
2 Tbsp EVOO
Splash of white wine (optional- I included it in the nutritional info)
12 oz Barilla Plus Angel Hair pasta

Heat EVOO in a large saucepan. Add veggies (except for tomatoes)and garlic and cook until veggies almost tender. Add tomatoes, red pepper and wine and simmer, covered for about 10 minutes. While watching this, boil water for pasta. Add shrimp to sauce. If watery, add a little cornstarch mixed with water. Cook pasta according to package directions. Add pasta to sauce and mix together.

Could top with a little shaved parmesan cheese (not included). YUM!

Note: This pasta gets better reheated the next day b/c the flavors have a chance to marinate together more.

Number of Servings: 6

Recipe submitted by SparkPeople user OSULINDSAY21.