I made this as Lenten Friday meal. Both my husband and I liked it a lot, and it's pretty easy to make. I based this off of Mom's Pasta Primavera from Simply Recipes, but I used olive oil instead of tomato sauce because we've had a lot of tomato sauce lately.
3 carrots, peeled and sliced
2 zucchini, sliced
1/2 onion, diced
4-5 cloves, garlic
1/4 cup olive oil, plus more to taste
1 tbsp Italian seasoning
1/2 lb pasta (gluten free for endo diet)
1 pint of cherry tomatoes, halved
1 lb boiled shrimp
Bring a pot of water to a boil for the pasta. Heat a large skillet over medium heat and add olive oil. Add vegetables and Italian seasoning, and cook for about 15 minutes.
Cook pasta according to package directions. After draining pasta, toss with a bit of olive oil and Italian seasoning.
After vegetables have cooked for 15 minutes, add tomatoes and cook for 1-2 additional minutes or until tomatoes have soften. Mix vegetables, pasta, and shrimp in serving bowls. Leave shrimp separate for any servings that will be leftovers and add after reheating.
Slow Cooking equals Slow Living
5 weeks ago