Provençal Pasta with Shrimp
You can easily substitute scallops for the shrimp in this colorful and flavorful pasta reminiscent of Provence.
  • 10 ounces penne
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 small eggplant (about 8 ounces), cut into 1/4-inch dice
  • 1 red bell pepper, cut into 1/4-inch dice
  • 1 yellow squash (about 6 ounces), cut into 1/4-inch dice
  • 1-1/2 cups cherry tomatoes, halved
  • 2 teaspoons capers, rinsed and drained
  • 3/4 teaspoon salt
  • 3/4 pound medium shrimp, shelled, deveined, and halved crosswise
  • 1/3 cup chopped fresh basil

1. In large pot of boiling water, cook pasta according to package directions; drain.

2. Meanwhile, in large nonstick skillet, heat oil over medium heat. Add onion and garlic and cook 7 minutes, stirring occasionally, until onion is tender. Add eggplant, stirring to combine. Add 1/2 cup of water and cook 5 minutes or until eggplant is tender.

3. Add pepper and yellow squash and cook 5 minutes, stirring frequently until pepper is tender. Add tomatoes, capers, and salt and bring to a boil. Add shrimp and basil, reduce to a simmer, and cook 2 minutes or until shrimp are just opaque.

4. Transfer to large bowl, add pasta, and toss to combine.

Nutritional Information
Per serving: 413 calories, 6.5g total fat, 1g saturated fat, 2.9g monounsaturated fat, 1.5g polyunsaturated fat, 6g dietary fiber, 28g protein, 61g carbohydrate, 129mg cholesterol, 626mg sodium.
Good source of: copper, folate, iron, niacin, selenium, thiamin, vitamin B12, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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