Ingredients
- 1 (16 ounce) package rigatoni pasta
- 1 tablespoon Avocado Oil
- 1 onion, sliced
- 3 cloves garlic, crushed
- 1 small zucchini, sliced
- 1 small yellow squash, sliced
- 1 green bell pepper, sliced
- 1 (8 ounce) package sliced fresh mushrooms
- 1 (28 ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 pounds shrimp, peeled and deveined
Directions:
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain. (We like to put a little olive oil on top of noodles and stir a bit. This helps to keep the noodles from sticking together)
- Heat the avocado oil in a skillet over medium heat; cook and stir onion and garlic until the onion is tender, about 5 minutes. Add zucchini, yellow squash, bell pepper, and mushrooms; Continue cooking and stirring until the vegetables are tender, about 5 minutes more. Pour tomatoes into the skillet and season with oregano, basil, red pepper flakes, salt, and black pepper; bring to a simmer.
- Add the shrimp into the vegetable sauce and cook until the shrimp
- are pink on the outside and the Shrimp is opaque (white) about 3 to 5 minutes. Serve shrimp and sauce over rigatoni.
Calories: 460 Fat: 6 g Carbs: 66 g Protein: 38 g