SUPER easy to make, incredibly delicious to eat, and rivals most restaurant offerings...
Pesto Pasta with Shrimp and Roasted Zucchini
8 oz. Rotini style pasta (I used Ronzini Smart Taste)
14 oz cooked and completely peeled shrimp (tails OFF)
2 medium zucchini, chunked
1 TBSP olive oil
5 medium roma tomatoes, chunked
1/2 cup prepared pesto sauce (or more to taste)
parmesan cheese for sprinkling on top
Boil pasta in salted water. Place shrimp in bottom of collander, and then when pasta is done, pour over shrimp. Once drained, return pasta and shrimp to pot you cooked
pasta in.
Preheat oven to 475 degrees
On a foil lined cookie sheet, lay out zucchini in an even layer, drizzle with olive oil and toss to coat. Sprinkle lightly with salt. Roast in oven until you see the amount of char you like, I usually do anywhere from 8-10 minutes. Broil for a minute or so, if the zucchini isn't charring quickly enough without overcooking.
Place the tomato chunks on a lined cookie sheet also, but only roast them for about 5 minutes, until the skins begin to pucker. Do not drizzle with olive oil, or add salt.
Once roasted vegetables are done, add them to the pot with pasta and shrimp, add the prepared pesto, and serve! Sprinkle with parmesan cheese and ENJOY!!
Pesto Pasta with Shrimp and Roasted Zucchini
8 oz. Rotini style pasta (I used Ronzini Smart Taste)
14 oz cooked and completely peeled shrimp (tails OFF)
2 medium zucchini, chunked
1 TBSP olive oil
5 medium roma tomatoes, chunked
1/2 cup prepared pesto sauce (or more to taste)
parmesan cheese for sprinkling on top
Boil pasta in salted water. Place shrimp in bottom of collander, and then when pasta is done, pour over shrimp. Once drained, return pasta and shrimp to pot you cooked
pasta in.
Preheat oven to 475 degrees
On a foil lined cookie sheet, lay out zucchini in an even layer, drizzle with olive oil and toss to coat. Sprinkle lightly with salt. Roast in oven until you see the amount of char you like, I usually do anywhere from 8-10 minutes. Broil for a minute or so, if the zucchini isn't charring quickly enough without overcooking.
Place the tomato chunks on a lined cookie sheet also, but only roast them for about 5 minutes, until the skins begin to pucker. Do not drizzle with olive oil, or add salt.
Once roasted vegetables are done, add them to the pot with pasta and shrimp, add the prepared pesto, and serve! Sprinkle with parmesan cheese and ENJOY!!
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| Healthy and delicious, super quick dinner idea. Make it tonight! |
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