Shrimp Pasta Primavera
This is a delicious, nutritious and easy weeknight meal. And, the fact that you only use one pot means that clean-up is easy. Although Primavera, means spring, the bright green vegetables, succulent shrimp and juicy cherry tomatoes are great all year round. Takes only 20-25 minutes and serves 8.
12 ounces whole wheat short pasta such as penne or fusilli
4 garlic cloves, minced
2 teaspoons kosher salt
¾ teaspoon freshly ground pepper
1 (10-ounce) bag organic frozen broccoli florets
6-ounces green beans, preferably haricots vests, trimmed
8-ounces large shrimp, peeled, deveined, tails left on
1 pint cherry or grape tomatoes, sliced in half
1 cup frozen organic peas
3 tablespoons organic butter
1 or more teaspoons finely grated lemon zest
¾ cup freshly grated Parmagiano Reggiano, plus more for serving
¼ cup torn basil
4 cups organic chicken or vegetable broth
Place pasta in a large, wide bottomed pot.
Add garlic, salt, pepper, and 3 ½ cups stock. Cover and bring to a boil.
Once boiling, uncover and cook, setting a timer to cooking pasta according to package directions and stirring often.
When 5 minutes remain on the timer, stir in broccoli and green beans.
Cover and return to a boil. If pot starts to dry at any point, add another ½ cup stock.
When 2 minutes remain on timer, stir in shrimp, tomatoes, peas and butter.
Cover and continue to cook for remaining 2 minutes, then uncover and cook, stirring, until pasta is tender, shrimp are cooked through and most of the liquid has evaporated, about 1 minute.
Remove from heat. Stir in lemon zest and Parmigiano, then toss to coat.