This pasta dish is perfect for a quick weeknight meal for one, but can be easily multiplied for additional servings. This recipe uses lots of veggies to keep it balanced, and is loaded with fibre to help you stay full longer.
1 Tbsp cooking oil
10 frozen shrimp, thawed, shells and vein removed
2 cups broccoli florets
1/2 red pepper, chopped
1 Tbsp basil pesto
1/2c-1c dry pasta
1oz goat cheese (optional)
How to make it:
1. Cook pasta as directed.
2. Meanwhile, sauté shrimp in cooking oil until pink. Remove from Heat.
3. Using the same pan, sauté broccoli and red pepper until softened.
4. Add pesto and a small amount of pasta water to the veggies, and cook until heated through. Toss in cooked pasta and top with crumbled goat cheese.
Makes 1 serving.
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