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 (or a nursing mom, her husband, a pregnant woman, and a 2-year-old)
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
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!