Ingredients
6
6 servings
- •1 (16 ounce) package rigatoni pasta
- •1 tablespoon vegetable oil
- •1 onion, sliced
- •3 cloves garlic, crushed
- •1 small zucchini, sliced
- •1 small yellow squash, sliced
- •1 green bell pepper, sliced
- •1 (8 ounce) package sliced fresh mushrooms
- •1 (28 ounce) can crushed tomatoes
- •1 teaspoon dried oregano
- •1 teaspoon dried basil
- •0.5 teaspoon red pepper flakes
- •0.25 teaspoon salt
- •0.25 teaspoon ground black pepper
- •2 pounds shrimp, peeled and deveined
Instructions
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain.
- Heat vegetable oil in a skillet over medium heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Add zucchini, yellow squash, bell peppers, and mushrooms; continue cooking and stirring until vegetables are tender, about 5 minutes more. Pour tomatoes into skillet and season with oregano, basil, red pepper flakes, salt, and black pepper; bring to a simmer.
- Cook shrimp in vegetables sauce until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Serve shrimp and sauce over rigatoni.
Nutritional Facts
Per 6 servings
- Calories: 460
- Carbohydrate: 66g
- Fat: 6g
- Fiber: 6g
- Protein: 38g
- Sugar: 8g
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