Recipe: Shrimp Pasta Primavera

Spring has sprung, and that means one thing: It's time to take full advantage of the fresh fruits and veggies showing up at the grocery store and farmer's markets! The word primavera literally means "first spring," and once you've tried it, it's easy to see where it got its name -- it's based on vegetables that are in their prime in late spring and early summer. In this take on the recipe, I add in shrimp for an easy one-dish meal that's perfect for a light supper. Frozen precooked shrimp also makes this recipe lightning-quick to prepare.


Shrimp Pasta Primavera


Ingredients:
1 pound spaghetti
2 tablespoons olive oil
2 teaspoons bottled minced garlic
1 cup bottled roasted red bell pepper
1 pound asparagus, trimmed and sliced on an angle into 1” sections
1 zucchini, sliced into quarters
1 yellow squash, sliced into quarters
1 tablespoon white Worcestershire sauce
½ teaspoon crushed red pepper flakes
1 pound frozen shrimp, thawed, rinsed, and well-drained


Directions:


Prepare spaghetti according to manufacturer’s directions. Drain and set aside.


Meanwhile, cook olive oil, garlic, red bell pepper, and asparagus in a large skillet over medium-high heat until garlic is fragrant, about 3 – 5 minutes. Add zucchini and yellow squash; cook until just tender. Add Worcestershire sauce, red pepper flakes and shrimp; stir well to combine.


Add spaghetti and stir well to combine. Heat until shrimp and spaghetti are hot; serve immediately.