Made quick and healthy with whole grain rice, and fresh veggies cooked all together. Make it tasty with a toss of basil/garlic pesto, lemon and evoo. Add a few options of your own, like cherry tomatoes, feta cheese, olives or homemade croutons. A bit extra makes lunch next day!
Serves 4
12 oz. brown rice pasta
12-16 frozen and thawed cooked jumbo shrimp, tail on, shell off
¼ c pesto sauce
2 tsp lemon zest and sprinkle of fresh juice
1-2 T extra virgin olive oil
½ lb. (1 bunch) asparagus cut into 1” pieces
2 c (10-12 pieces) baby carrots, cut in two if large
or 1 c fresh garden or frozen peas.
Boil spaghetti in lightly salted water according to directions. Before it is done, add veggies and finish the 6-8 minutes cook time with asparagus or peas going in last.
Press thawed shrimp with paper towels. and place in serving bowl.
Drain and rinse pasta and veggies and place in the same bowl.
Drizzle lemon juice, zest, and olive oil over all and toss with pesto, if using.
Salt and pepper to taste, along with fresh basil if desired.
Travels About Town 
The site is great. Can’t wait to try the shrimp/pasta recipe. Where do i find brown rice pasta?
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Brown rice pasta is available in all shapes and sizes at Raley’s and other supermarkets in the pasta section. You can also find
Bob’s Red Mill Natural cereals, beans, grains there as well. People worry about carbs just switch over to whole grain anything, “basta with the pasta” is true, but think whole grains and always look for the whole grain sticker stamp on the packaging. The word “whole” needs to be in bread in ingredients, “wheat flour” doesn’t fill the bill. Read more in Bob’s short story on grains in the blog.
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