What’s for Dinner?
Spicy Veggie Pasta
A delicious and healthy pasta dish that’s great for any night of the week.
1 lb spaghetti, dry (try spinach or whole wheat)
1 lb shrimp (cooked or frozen)
1 – 28 oz can stewed tomatoes
1 medium onion, sliced
2 cups broccoli florets (fresh or frozen)
2 cloves garlic, finely chopped
2 Tbsp olive oil
1 tsp dried oregano
1 tsp dried basil
1 tsp crushed red pepper
salt and pepper to taste
Boil water in a large pot and cook noodles as directed.
While preparing pasta, warm oil in a large skillet over medium heat and brown onions, just until they begin to caramelize. Next add garlic, tomatoes, broccoli and shrimp (if using frozen shrimp run under tap water until defrosted before adding to skillet).
Cover and simmer over low-medium heat for 10-15 minutes or until broccoli is fork tender. (If using cooked shrimp add during the last 2 minutes of cooking just to warm them through; stir occasionally).
Drain cooked noodles, combine with contents of skillet and add oregano, basil, crushed red pepper, salt & pepper. Toss well, taste and adjust seasonings. Top with grated Romano or parmesan cheese before serving.
Tips/Hints: If you’re short on time, steam broccoli in the microwave to soften before adding to the sauce and drain some of the tomato juice to decrease the time it takes to reduce. Get creative by adding any of your favorite fresh, frozen or leftover veggies like mushrooms, bell peppers, asparagus or zucchini.
Serving Size: 2 cups
Carbohydrates 69 g
Protein 31 g
Fat 7 g
Prep Time: 10 minutes
Cooking Time: 10-15 minutes Total: 20-25 minutes
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