Wheat Penne with Roasted Vegetables and Shrimp
Nutrition Facts
- cal. (kcal) 459

- Makes: 6 servings
- Carb Grams Per Serving: 47
Ingredients
-
1
small cauliflower, chopped
-
2
medium red onions, peeled and cut into 1-inch-thick wedges
-
2
medium carrots, peeled and sliced into 1-inch pieces
-
2
small Delicata squash, halved lengthwise, seeded and cut into thin half-moons
-
1
pound
large shrimp, peeled and deveined, tails left on
-
1
pint
cherry tomatoes, halved
-
1/2
cup
dry white wine
-
1/2
cup
extra virgin olive oil
-
4
cloves garlic, crushed
-
1
tablespoon
ground cumin
-
1/2
teaspoon
crushed red pepper
-
3
sprigs
fresh thyme
-
1/2
pound
whole wheat penne pasta
-
1/2
cup
chopped flat-leaf parsley
-
Coarse sea salt to taste
-
Freshly ground black pepper
-
Parmesan cheese for garnish
Directions
- 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.
- 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.
- 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
Servings Per Recipe: 6PER SERVING: 459 cal., 21 g total fat (3 g sat. fat), 47 g carb. (8 g fiber), 21 g pro.
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