Seafood Pasta Primavera

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 339.2
  • Total Fat: 8.9 g
  • Cholesterol: 99.5 mg
  • Sodium: 369.2 mg
  • Total Carbs: 45.4 g
  • Dietary Fiber: 6.8 g
  • Protein: 20.1 g

View full nutritional breakdown of Seafood Pasta Primavera calories by ingredient
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Introduction

This recipe can be custom made to anyone's personal tastes by both adding or omitting the ingredients I put in my dish. The options are as limitless as the cook's imagination. Add/omit any fresh/frozen vegetable desired - ex. snow peas/peas, green beans, spinach, etc. Crab meat or scallops can be substituted or added to the shrimp for variety. This recipe can be custom made to anyone's personal tastes by both adding or omitting the ingredients I put in my dish. The options are as limitless as the cook's imagination. Add/omit any fresh/frozen vegetable desired - ex. snow peas/peas, green beans, spinach, etc. Crab meat or scallops can be substituted or added to the shrimp for variety.
Number of Servings: 8

Ingredients

    Heartland Whole Wheat Penne Pasta = svg is based on dry p..., 5.25 cup/13.25 oz. box prepared & drained
    Onions, raw, 1 cup, chopped (I prefer to use sweet onions
    Red Ripe Tomatoes, 1 cup cherry/grape tomatoes, sliced in half
    Sliced Portabella Mushrooms, 230 grams/1.5 cups
    Peppers, sweet, red, fresh, 1 cup, chopped
    Zucchini, 1.5 cup, sliced & cut in half
    Summer squash, 1.5 cup sliced & cut in half
    Broccoli florets, 1.5 cup cut into bite-size pieces
    Garlic, .13 cup/3 TBSP minced/chopped
    Large Shrimp, cooked, 14 oz bag (remove shell & devein)
    Best Choice Sliced Pitted Ripe Olives, 14 tbsp/3.8 oz. can
    Parmesan Cheese, grated, .25 cup
    *EVOO, 2 tbsp

Directions

Prepare Whole Wheat Pasta according to package directions at the time of starting the sauting of the vegetables. Pre-slice all of the vegetables in advance before beginning to saute them in 1 TBSP of Extra Virgin Olive Oil and 1 TBSP of chopped/minced Garlic. Saute the firmer vegetables on medium heat (Broccoli, Peppers, Onions, & Squashes) initially and half-way through their cooking process, add the quicker cooking vegetables (Tomatoes & Mushrooms). Continue sauting them together until desired tenderness. Add enough Italian Seasoning Blend to taste (I use at least 1 TBSP, if not more). Half way through cooking the vegetables, pre-heat a non-stick skillet on medium-high heat, adding the remaining 1 TBSP of EVOO and chopped garlic. Stir. Once the pan is heated, add the shrimp into the skillet laying them out in a single layer to ensure thorough heating. Stir after a few minutes of heating until heated through. In a large serving platter/bowl, combine the cooked pasta, vegetable mix, and shrimp together. Add the sliced ripe Olives and the Parmesan Cheese. Blend well. Salt & Pepper to taste (I prefer to use Garlic Salt instead to add more flavor to the dish). Serves 8 - 1.5 cup svg size.

Number of Servings: 8

Recipe submitted by SparkPeople user MELANNIEGL.

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