NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

2 oz chickpea pasta

0.5 cup tomato puree

0.5 cup zucchini

0.5 cup red bell pepper

1 cup fresh spinach

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp fresh basil

PREPARATION

• 1

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

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.

• 3

  Season the shrimp with sea salt and black pepper, then add them to the skillet. Sear for 2 minutes per side until pink and opaque, then remove the shrimp and set aside.

• 4

  In the same skillet, add the minced garlic, sliced zucchini, and diced red bell pepper. Sauté for 3-4 minutes until the vegetables are tender-crisp.

• 5

  Pour in the tomato puree and add the dried oregano. Simmer for 2 minutes to allow the flavors to meld.

• 6

  Add the fresh spinach and the cooked pasta to the skillet, tossing gently until the spinach is wilted and the pasta is well coated.

• 7

  Return the shrimp to the pan, toss once more to combine, and garnish with freshly chopped basil before serving.