Pasta with roasted vegetables, shrimp & Parmesan
Loads of tomatoes, zucchini, mushrooms, and onions roast down to a chunky “sauce” for penne pasta. Be sure that you don’t toss out any liquid that the vegetables release as they cook; it’s delicious, and the pasta will soak it up. Cooked frozen shrimp helps this dinner come together easily; simply pull the bag out of the freezer, heat the shrimp in the pasta water (no need to thaw), and toss everything together.
3 cup(s), coarsely chopped
Uncooked red onion(s)
2 cup(s), sliced, coarsely chopped
8 oz, halved (or quartered if large)
6 oz, about 2 cups
Cooked frozen shrimp
Grated Parmesan cheese
2 tbsp(s), chopped (optional)
- Preheat the oven to 425°F. Coat a sheet pan with cooking spray. Combine the tomatoes, zucchini, onion, and mushrooms on the pan; sprinkle with the salt, Italian seasoning, and black pepper. Roast until the vegetables are tender, 22 to 25 minutes, stirring after 12 minutes.
- Meanwhile, cook the pasta according to the package instructions. Using a slotted spoon, remove the pasta from the water and place in a large bowl. Add the frozen shrimp to the boiling water, and cook until warmed through, 1 to 2 minutes. Drain and add to the pasta with the cooked vegetables; toss to combine. Sprinkle with the cheese and basil, if desired.
- Serving size: 2 cups