Pasta Primavera

I've made this a few times this winter and I LOVE IT! Add shrimp or chicken if you must, but you won't be disappointed either way!

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Ingredients:

• 10 oz. Penne Pasta
• Salt
• 1/4 C Olive Oil
• 1/2 medium sized red onion, sliced
• 1 Large Carrot, peeled and sliced into matchsticks
• 2 C broccoli florets, cut into matchsticks
• 1 medium sized red bell pepper, sliced into matchsticks
• 1 medium sized yellow squash, sliced into quarter portions
• 1 medium sized zucchini, sliced into quarter portions
• 3-4 cloves garlic, minced
• 1 C (heaping) grape tomatoes, halved through the length
• 2 tsp dried Italian seasoning
• 1/2 C pasta water
• 2 Tbsp fresh lemon juice
• 1/2 C shredded parmesan, divided
• 2 Tbsp chopped fresh parsley

Instructions:

1. Bring large pot of water to a boil. Cook penne pasta in s alted water according to package directions, reserve 1/2 C pasta water before draining
2. Meanwhile, heat olive oil in a 12-inch (and deep) skilled over medium-high heat
3. Add red onion and carrot and saute for 2 minutes
4. Add broccoli and bell pepper then saute for 2 minutes
5. Add squash and zucchini then saute 2-3 minutes, or until veggies have nearly softened
6. Add garlic, tomatoes and italian seasoning and saute 2 minutes longer
7. Pour veggies into now empty pasta pot or a serving bowl, add drained pasta, drizzle in lemon juice, season with a little more salt as needed and toss while adding in pasta water to loosen as desired
8. Toss in 1/4 C parmesan and parsley then serve with remaining parmesan on top

Recipe From: 

https://www.cookingclassy.com/pasta-primavera/

Tomato Shrimp Spinach Pasta

We've made this a few times now and this time around we omitted the red pepper flakes for the kids' sake. 😊 If you've got tomatoes and spinach to use up - this is your jam!

Ingredients:

• 1 lb shrimp
• 5 tomatoes, chopped into large cubes
• 1 C fresh spinach
• 5 cloves garlic, minced
• 4 T butter
• 1 T olive oil
• 1/4 tsp lemon juice
• 1/4 tsp salt
• 1/2 tsp crushed red pepper (or more)
• 1/4 tsp paprika (one time I tried smoked paprika and that was also good)
• 10 oz fettuccini noodles, or any noodle really
• 1/2 C shredded parmesan cheese

Instructions:

1. Heat a large skillet on medium-high heat. Add 1 T butter and 1 T olive oil, until melted
2. Add shrimp, half the minced garlic - cook for 1 minute 
3. While shrimp is cooking, generously sprinkle paprika and salt over shrimp
4. To skillet with shrimp, add: chopped tomatoes, spinach and remaining amount of minced garlic. Add 1/2 tsp crushed red pepper (or more or none). Mix together well, remove from heat.
5. Cook pasta according to package. Drain, rinse to prevent pasta from getting sticky and mushy.
6.  Add  1 or 2 T of butter to skillet, then add cooked pasta to skillet
7.  Add lemon juice - be sure not to add too much. If using a fresh lemon, depending on size - 1/4 of a small lemon
8.  Season with salt and more crushed red pepper - warm on medium heat until all ingredients are heated through.
9. Serve with shredded parmesan chees

Recipe from: 

https://juliasalbum.com/shrimp-tomato-and-spinach-pasta-in-garlic-butter-sauce/