Wheat Penne with Roasted Vegetables and Shrimp
White wine and spices season the vegetables and shrimp in this whole wheat pasta dinner.
Ingredients
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1 small cauliflower, chopped
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2 medium red onions, peeled and cut into 1-inch-thick wedges
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2 medium carrots, peeled and sliced into 1-inch pieces
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2 small Delicata squash, halved lengthwise, seeded and cut into thin half-moons
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1 pound large shrimp, peeled and deveined, tails left on
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1 pint cherry tomatoes, halved
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1/2 cup dry white wine
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1/2 cup extra virgin olive oil
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4 garlic cloves crushed
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1 tablespoon ground cumin
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1/2 teaspoon crushed red pepper
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3 sprigs fresh thyme
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1/2 pound whole wheat penne pasta
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1/2 cup chopped flat-leaf parsley
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Coarse sea salt to taste
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Freshly ground black pepper
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Parmesan cheese for garnish
Directions
1.
Set a large, rimmed baking pan on the middle shelf of the oven; preheat to 500 degrees F. Bring a large pot of water to a boil; add salt. Put cauliflower, onions, carrots, and squash in the pot; cover until water returns to a boil. Uncover; cook 2 minutes. With a slotted spoon, transfer vegetables to a colander. Reserve cooking water for later.
2.
In a bowl, toss vegetables, shrimp, tomatoes, wine, oil, garlic, cumin, red pepper, and thyme. Transfer to the pan in the oven; roast 15 minutes, stirring midway, until veggies are tender and shrimp is cooked. Discard thyme.
3.
Return the pot of water to a boil. Add pasta and cook until al dente. Drain and transfer to a wide serving bowl. Toss pasta with veggie mixture; season with salt and pepper. Add cheese if desired.
Nutrition information
Calories 459, Total Fat 21 g, Saturated Fat 3 g, Carbohydrate 47 g, Fiber 8 g, Protein 21 g.
Percent Daily Values are based on a 2,000 calorie diet
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