Ingredients
8
8 servings
- •16 oz asparagus, chopped in half
- •10 oz mushroom, sliced
- •1 green pepper, julienned
- •½ onion, sliced
- •8 oz grape tomato, or cherry tomatoes, halved
- •2 cloves garlic, minced
- •1 can tomato, diced
- •1 cup chicken stock, or vegetable stock
- •8 oz farfalle pasta
- •10 oz shrimp, frozen, tails removed, and pre-cooked: thawed in fridge
- •1 ½ cups grated asiago cheese
- •2 cloves garlic
- •1 lemon
- •2 tablespoons italian seasoning
- •1 tablespoon pepper
- •1 teaspoon salt
- •1 tablespoon olive oil
- •fresh parsley, to garnish
Instructions
- Preheat oven to 400°F.
- Arrange all vegetables in a baking pan and drizzle with olive oil, salt and pepper. Bake for 20 minutes. During this time, cook pasta according to directions on the box.
- Once sauteed, set aside vegetables and set aside pasta in a separate pot.
- In a frying pan, add diced tomatoes, 1 cup stock, Italian seasoning, pepper, and 1 cup asiago cheese. Add vegetables and cook, stirring frequently.
- Then add vegetables. Cook until hot, stirring frequently.
- Add shrimp and lemon juice and stir until shrimp is heated.
- Melt remaining asiago, garnish with parsley, sliced lemon, and serve.
- Enjoy!
Nutritional Facts
Per 8 servings
- Calories: 189
- Carbohydrate: 19g
- Fat: 6g
- Fiber: 2g
- Protein: 16g
- Sugar: 3g
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