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Ingredients

1 (16 ounce) package rigatoni pasta 1 tablespoon vegetable 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

Nutrition Info

459.9 calories carbohydrate: 66.3 g cholesterol: 230.4 mg fat: 5.8 g fiber: 6 g protein: 37.9 g saturatedFat: 1.2 g servingSize: - sodium: 558.5 mg sugar: 7.9 g transFat: : - unsaturatedFat: : -

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.
Heat vegetable oil in a skillet over medium heat, cook and stir onion and garlic until onion is tender, about 5 minutes. Add zucchini, yellow squash, bell peppers, and mushrooms, continue cooking and stirring until vegetables are tender, about 5 minutes more. Pour tomatoes into skillet and season with oregano, basil, red pepper flakes, salt, and black pepper, bring to a simmer.
Cook shrimp in vegetables sauce until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Serve shrimp and sauce over rigatoni.

6 servings

A mixture of shrimp, pasta, and fresh vegetables make up this slightly spicy dish.