Shrimp Pasta Primavera

This classic recipe takes advantage of fresh spring produce for its flavor. You can replace the shrimp with cubed grilled tofu or chicken, if you prefer. Add grilled tofu or grilled chicken to the recipe at the same time as the shrimp. Add uncooked chicken in with the asparagus and bell pepper. Either way, be sure to have your veggies washed and chopped before you start cooking. This recipe comes together quickly!

This recipe makes 4 hearty servings loaded with veggies, so if you're cooking for 1 or 2, consider setting aside half of the vegetable mixture before adding the shrimp and pasta. You can enjoy the veggies as a side dish, add them to scrambled eggs or an omelet, or chill them and mix them into a green salad.

Shrimp Pasta Primavera

Ingredients:

12 ounces spaghetti

2 tablespoon olive oil

1 pound asparagus, ends trimmed, and cut into 1" pieces on a diagonal

1 red bell pepper, quartered and thinly sliced

2 garlic cloves, peeled and minced

1 zucchini, halved and thinly sliced

1 yellow squash, halved and thinly sliced

1 tablespoon Worchestershire sauce

1/2 teaspoon red pepper flakes

1 pound shrimp, tail off (and defrosted and rinsed, if frozen)

Directions:

Prepare spaghetti according to manufacturer's directions. Drain and keep warm.

Meanwhile, heat olive oil in large saute pan. Add asparagus and red bell pepper, and cook, stirring often, over medium-high heat for 5 minutes.

Add garlic, zucchini, and squash, and cook, stirring often, over medium-high heat for until zucchini and squash are just tender, about 3 minutes.

Add Worchestershire sauce, red pepper flakes, and shrimp, and stir well to combine. Cook, stirring often, until shrimp is cooked through. Add spaghetti and stir well to coat spaghetti with sauce. Heat until spaghetti is hot. Serve immediately, or refrigerate until chilled.

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