shrimp pasta primavera

8 oz. whole wheat pasta
1 med. zucchini, sliced
8 oz fresh spinach, chopped
1 8 oz. sl. mushrooms
1 med. carrot, peeled and sliced
1 lg can seasoned diced tomatoes
1 onion, chopped
2 lg.cloves garlic, minced
1 tsp. dried basil leaves
1 lb large cooked shrimp, peeled and deveined
olive oil cooking spray
gr. 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.