Rotini Primavera With Shrimp

Name: Rotini Primavera With Shrimp
Ingredients: 1 cup sliced mushrooms; 1/2 cup diced onion; 1/2 cup diced red bell pepper; 3 cups diced vegetables (snap peas, green beans, summer squash, broccoli, cauliflower); 2 cups shredded leafy greens; 1 cup halved cherry tomatoes; 8 ounces peeled shrimp; 1 teaspoon minced garlic; 2 tablespoons olive oil; 6 ounces tri-color spiral pasta; 2 tablespoons minced fresh basil

11 ingredients

6 steps

Ingredients

1 cup sliced mushrooms
1/2 cup diced onion
1/2 cup diced red bell pepper
3 cups diced vegetables (snap peas, green beans, summer squash, broccoli, cauliflower)
2 cups shredded leafy greens
1 cup halved cherry tomatoes
8 ounces peeled shrimp
1 teaspoon minced garlic
2 tablespoons olive oil
6 ounces tri-color spiral pasta
2 tablespoons minced fresh basil

Directions

1

Put 2 quarts salted water on high heat for cooking the pasta. While the water heats, prep all the vegetables. (If using frozen shrimp, thaw them).
2

When the water boils, start cooking pasta according to package directions. Drain and keep warm if done before the vegetables.
3

Heat olive oil in a large skillet on medium-high. Add mushrooms, onion, and bell pepper, stirring occasionally.
4

When the mushrooms are tender, add the vegetables, continuing to stir.
5

When the vegetables reach the hot-crisp state, add the kale, tomatoes, shrimp, and garlic. Cover and reduce heat to low.
6

When kale and shrimp are cooked, add drained pasta to the vegetable mixture. Add basil, and stir to combine.