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“Use whatever vegetables are in season, aiming for a nice mix of colors and flavors. A tasty, colorful weeknight meal.”
READY IN:
20mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

Directions

  1. Put 2 quarts salted water on high heat for cooking the pasta. While the water heats, prep all the vegetables. (If using frozen shrimp, thaw them).
  2. When the water boils, start cooking pasta according to package directions. Drain and keep warm if done before the vegetables.
  3. Heat olive oil in a large skillet on medium-high. Add mushrooms, onion, and bell pepper, stirring occasionally.
  4. When the mushrooms are tender, add the vegetables, continuing to stir.
  5. When the vegetables reach the hot-crisp state, add the kale, tomatoes, shrimp, and garlic. Cover and reduce heat to low.
  6. When kale and shrimp are cooked, add drained pasta to the vegetable mixture. Add basil, and stir to combine.

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