Pasta with roasted vegetables, shrimp & Parmesan
5
Points® value
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Easy
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.
Ingredients
Cooking spray
4 spray(s)
Grape tomatoes
3 cup(s)
Zucchini
3 cup(s), coarsely chopped
Red onion
2 cup(s), sliced, coarsely chopped
Mushrooms
8 oz, halved (or quartered if large)
Kosher salt
1 tsp(s)
Italian seasoning
1 tsp(s)
Black pepper
½ tsp(s)
Uncooked penne
6 oz, about 2 cups
Cooked frozen shrimp
1 pound(s)
Grated Parmesan cheese
3 tbsp(s)
Fresh basil
2 tbsp(s), chopped (optional)