NUTRITION

SERVINGS

INGREDIENTS

2 oz Brami lupini bean pasta

4 oz raw shrimp

1 cup sliced zucchini

1 cup chopped red bell pepper

0.5 cup cherry tomatoes

1 tbsp extra virgin olive oil

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh lemon juice

1 tbsp chopped fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Place the sliced zucchini, chopped red bell pepper, and cherry tomatoes on the sheet, drizzling with half of the olive oil and a pinch of salt and pepper.

• 3

  Roast the vegetables for 18-20 minutes until they are tender and slightly caramelized at the edges.

• 4

  While the vegetables roast, bring a large pot of salted water to a boil and cook the Brami pasta for 7-9 minutes until al dente.

• 5

  Heat the remaining olive oil in a skillet over medium-high heat and sauté the shrimp with garlic powder for 2-3 minutes per side until pink and opaque.

• 6

  Drain the pasta and return it to the pot, tossing in the roasted vegetables and sautéed shrimp.

• 7

  Drizzle the mixture with fresh lemon juice and garnish with chopped parsley before serving warm.