This was a last-minute attempt to use some veggies I got at the farmer's market, after our stomachs' had already begun to growl. Thankfully, it was a huge success--both in flavor and easiness.
Prep: 20 minutes
Serves: 4-6
INGREDIENTS:
3 zucchini
2 cups cut (in half) cherry tomatoes
1 small red onion, diced
2 tsp. minced garlic
1 container crumbled feta cheese
3 Tbsp. olive oil
2-3 cups frozen cooked shrimp
8-12 oz. wheat pasta (penne rigate or spiral)
1/2 tsp. oregano
salt & pepper to taste
*this would probably also go well with some black olives, although I didn't have any on hand
DIRECTIONS:
1. Start water to boil for pasta. While waiting for water to boil, chop vegetables and thaw shrimp under cold water. Cook pasta al dente according to directions.
2. In a large skillet, sautee zucchini, red onion, and garlic in 1 Tbsp. olive oil for 2 minutes. Add shrimp, tomatoes, oregano, salt, pepper, and the rest of the olive oil. Stir on medium heat for 3 minutes.
3. Drain pasta and toss into vegetables with feta cheese. Stir until cheese melts. Serve and enjoy!
