16 oz. bow tie pasta
1/4 cup of olive oil
2 garlic cloves, minced
8 oz. fresh mushrooms
8 oz. roasted red pepper, cut into thin strips
1/2 green bell pepper, cut into thin strips
1/2 yellow bell pepper, cut into thin strips
1/2 red bell pepper, cut into thin strips
2 large tomatoes, chopped
1 large onion, chopped
1 lb uncooked medium shrimp, tailed and deveined
8 oz. baby spinach
1 cup fresh basil leaves, chopped
salt & pepper to taste
Cook pasta, set aside. Heat oil in large skillet over medium heat. Add garlic & onions, brown.
Add fresh peppers & mushrooms, cook until tender.
Add roasted red peppers, tomatoes, and shrimp.
Cover and cook, stirring occasionally, 3-6 minutes until shripm is pink and cooked through and vegetables are of
Add spinach during last minute; stir.
Place pasta in larger serving bowl or platter.
Spoon shrimp-veggie mixture over pasta; add basil, salt, & pepper.
Toss until well combined. Makes 4-6 servings.