Recipe by Sydney Richards, LD, RDN
Prep Time: 10 minutes
Cook Time: 20 minutes
Ready in: 30 minutes
Makes: 4 servings
· 2 Tablespoons olive oil
· 2 Tablespoons minced garlic
· 2 bell peppers
· 1 yellow onion
· ½ pint mushrooms
· 3 whole carrots
· 15 ounce can (no salt added) diced tomatoes
· 15 ounce can tomato sauce (Note: Look for products with around 200 mg sodium or less)
· 1.5 cups dry pasta (preferably whole wheat) (Note: This should make about 2 cups of cooked pasta)
· 2-3 teaspoons roasted red pepper flakes (optional)
· 1-2 Tablespoons chopped basil (optional)
· 1 lb shrimp
· 1 Tablespoon olive oil
· Pepper to taste (optional)
· Sprinkle of parmesan cheese (optional)
1. Put on a pot of water to boil for the pasta. When the water is boiling, add pasta and cook according to the instructions on the box.
2. In the meantime, wash and chop the bell peppers, onions, mushrooms, and carrots. Mince garlic (Note: Buy pre-minced garlic to save time in the kitchen).
3. Add olive oil and garlic to a large stew pot over medium heat. Add bell peppers, onion, mushrooms, and carrots. Sauté for 3-5 minutes. Add diced tomatoes and tomato sauce. Add roasted red pepper flakes and basil if desired. Cover pot and bring sauce to a boil. Then reduce heat to low and simmer for 15 minutes.
4. While the sauce simmers, peel shrimp and pat dry with a paper towel. Add olive oil to a medium pan over medium heat. Add shrimp and cook for 5-7 minutes until the shrimp are white in the middle (Note: try not to overcook! The best way to test the doneness is to cut the shrimp in half with a fork and knife and look at the middle under a light).
5. Combine pasta, sauce, and shrimp. Season with a sprinkle of black pepper and parmesan cheese if desired. Enjoy!