Shrimp Pasta Primavera
8oz dry short cut Pasta; farfalle, rigatoni
3-4 Cups finely cut Vegetables of your choice
(I used carrots, bell pepper, onion, frozen peas)
1 can diced fire Roasted Tomatoes, drained
2 teaspoons Italian Spices
2 teaspoons Garlic, minced
1/2 Cup Chicken Broth
Salt & Pepper
Finely grated Parmesan cheese
2-3 Tbs Cream or Milk *optional
(1-2 Cups Protein of choice – cooked ahead)
- Prepare pasta according to package; drain once cooked. Add 1 Tbs butter and a dash of olive oil to prevent sticking. Mix, cover & set aside.
- Place 1 Tbs butter and 1 teaspoon olive oil in Dutch oven; once hot add your chopped vegetables. Lightly salt & pepper; stir while cooking down about 5-7 minutes. Add in drained tomatoes with Italian Spices, Garlic and Chicken broth, bring to a high simmer and let broth reduce by half.
- Add in cooked protein of choice and cooked pasta to warm back up. Stir in a splash of cream or milk if preferred. Serve with Parmesan on the side.