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!
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.