Grilled Shrimp and Veggie Pasta Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Shrimp and Veggie Pasta Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Veggie Pasta Bowl

Enjoy a light yet satisfying bowl featuring perfectly grilled shrimp paired with al dente whole wheat pasta and a medley of fresh, vibrant veggies. Finished with a drizzle of olive oil and a sprinkle of Parmesan, this dish is both balanced and bursting with flavor, making it an ideal lunch that promises clean, wholesome nourishment.

Try 7 days free, then $12.99 / mo.

NUTRITION

426kcal
Protein
36.9g
Fat
10.4g
Carbs
49.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp (peeled & deveined)

1/2 cup dry Whole Wheat Pasta

1/2 cup halved Cherry Tomatoes

1/2 cup sliced Zucchini

1 cup Spinach

1 tsp Extra Virgin Olive Oil

2 tbsp grated Parmesan Cheese

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.

  • 2

    While the pasta is cooking, preheat your grill or grill pan over medium-high heat.

  • 3

    Toss the shrimp with a pinch of salt, pepper, and a drizzle of olive oil. Grill the shrimp for about 2-3 minutes per side until they turn pink and are cooked through.

  • 4

    In a large bowl, combine the cooked pasta, halved cherry tomatoes, sliced zucchini, and fresh spinach.

  • 5

    Add the grilled shrimp to the bowl and drizzle with a little more olive oil if desired.

  • 6

    Gently toss the ingredients together. Sprinkle the grated Parmesan cheese over the top and season with salt and pepper to taste.

  • 7

    Serve immediately and enjoy your balanced, flavorful lunch.

Grilled Shrimp and Veggie Pasta Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Shrimp and Veggie Pasta Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Veggie Pasta Bowl

Enjoy a light yet satisfying bowl featuring perfectly grilled shrimp paired with al dente whole wheat pasta and a medley of fresh, vibrant veggies. Finished with a drizzle of olive oil and a sprinkle of Parmesan, this dish is both balanced and bursting with flavor, making it an ideal lunch that promises clean, wholesome nourishment.

NUTRITION

426kcal
Protein
36.9g
Fat
10.4g
Carbs
49.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp (peeled & deveined)

1/2 cup dry Whole Wheat Pasta

1/2 cup halved Cherry Tomatoes

1/2 cup sliced Zucchini

1 cup Spinach

1 tsp Extra Virgin Olive Oil

2 tbsp grated Parmesan Cheese

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.

  • 2

    While the pasta is cooking, preheat your grill or grill pan over medium-high heat.

  • 3

    Toss the shrimp with a pinch of salt, pepper, and a drizzle of olive oil. Grill the shrimp for about 2-3 minutes per side until they turn pink and are cooked through.

  • 4

    In a large bowl, combine the cooked pasta, halved cherry tomatoes, sliced zucchini, and fresh spinach.

  • 5

    Add the grilled shrimp to the bowl and drizzle with a little more olive oil if desired.

  • 6

    Gently toss the ingredients together. Sprinkle the grated Parmesan cheese over the top and season with salt and pepper to taste.

  • 7

    Serve immediately and enjoy your balanced, flavorful lunch.