If your looking for a way to get a full serving of vegetables AND still eat pasta, then using the tri-colored pasta, which is actually made with tomatoes, carrots and spinach is a great way to get added nutrients. I also threw in some other fresh veggies such as (tri-colored) peppers, garlic and onions along with some fresh herbs which REALLY made this dish EXPLODE with flavor! Check it out!
Ingredients:
- 1 pound tri-colored spaghetti
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 yellow or orange bell pepper, diced
- 15 cloves garlic, diced
- 1 large onion, diced
- 1 pound fresh shrimp
- 1 cup olive oil
- 2 large handfuls of fresh basil
- 1 tablespoon fresh chopped oregano
- Crushed red pepper, to taste
- salt and pepper
To Make
Bring a large pot of water to a boil. Salt the water before you add in your pasta. Cook the pasta until it's al-dente, check the instructions on the package
In the meantime, coat the bottom of a large pan with some of your olive oil and bring your onion, peppers and garlic to a sizzle. Add some salt and pepper on top and mix every 2 min. Cook on medium heat until they are just about tender, about 4-5 minutes. Add in your shrimp and cook the shrimp until they are done, about 3-4 minutes or until they turn pink. Add some salt, pepper and crushed red pepper to the shrimp and pepper mix. Add more olive oil if needed.
When your pasta has cooked, drain and add into the mix of shrimp and peppers. Add the rest of your olive oil and lightly salt the pasta. Mix ingredients together, adding in sections of your chopped oregano and basil. Add a last sprinkle of salt, pepper and crushed red pepper to the top.
Serve Immediately.
