Shrimp Broccoli Cauliflower Pasta

Ingredients:
2 oz. whole wheat spaghetti
8 oz. shrimp
2 Tbsp. onion, chopped
2 Tbsp. diced red bell peppers
1 ½ cups cauliflower
1 ½ cups broccoli
2 tsp. of olive oil
1 tsp. garlic
1 tsp. black pepper
½ tsp. crushed red pepper
¼ cup parmesan cheese

Directions:
1. Wash cauliflower/broccoli and cut into bite-sized pieces or thaw if using frozen. Thaw shrimp if frozen or peel and de-vein if fresh.
2. Boil water in a large saucepan. Add whole wheat pasta once water boils. Cook until tender, 5-10 minutes.
3. Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic and sauté for about 5 minutes or until onion is transparent. Adjust heat as needed to keep onion and garlic from browning.
4. Add shrimp, cauliflower, broccoli, diced red peppers, black pepper and crushed red pepper. Sauté for 5 more minutes. Shrimp is done when it becomes a light pink color. (If using frozen shrimp it will take longer. Pre-cooked shrimp should be added towards the end to avoid over-cooking.)
5. Reduce heat to simmer and allow vegetables to cook to desired doneness.
6. Add pasta to skillet or serve over pasta.
7. Add grated parmesan cheese and more black/red pepper to taste while cooking or during service.

Per Serving
390 Kcals
30g Carbs
12g Fat
43g Protein

Healthy Teachings Kitchens presents a delicious and colorful way to increase your vegetable intake. For more information on Healthy Teaching Kitchens or more recipes, please visit:
www.nutrition.va.gov/Healthy_Teaching_Kitchen.asp