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Grilled Shrimp & Vegetable Pasta Primavera

Category: Main Courses
Serving Size: 1

  • 3 ounces Whole Wheat Rotini
  • 2 ounces Charred Tomato
  • 1 tablespoon extra virgin Olive Oil
  • 1/8 teaspoon Garlic -- Chopped
  • 1 tablespoon Mixed Herbs -- Chopped
  • 1 ounce White Wine
  • 4 ounces Grilled Vegetable Medley -- Chopped
  • to taste Salt and Pepper
  • 3 Shrimp -- Body peeled and grilled

Sauté garlic with the olive oil and deglaze with the white wine, add the grilled vegetables until warm. Add the charred tomato puree and the herbs. Toss with the pasta and add the grilled shrimp atop.

 

Grilled Vegetable Medley

  • 3 Poblano Peppers -- Roasted, peeled, seeded, chopped
  • 4 Yellow Squash -- Grilled and chopped
  • 4 Zucchinis -- Grilled and chopped
  • 4 Red Onions -- Grilled and chopped
  • 8 ounces Asparagus -- Grilled and chopped
  • 8 ounces Mushroom mix -- Roasted
  • 3 tablespoons Olive Oil

Slice squashes lengthwise, oil and season. Grill lightly, cool and chop. Repeat the same with the rest of the vegetables.

 

Mixed Herbs

  • 1 ounce Chives -- chopped
  • 1 ounce Basil -- chopped
  • 1/4 ounce Oregano -- chopped
  • 1 bunch Parsley -- chopped

 


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