Active Ashley's Kitchen

We love sauteed shrimp and roasted vegetables are one of my favorite things.  I would happily eat just shrimp and veggies with some marinara sauce, but I added the linguine to keep my kids happy.  Feel free to adjust the ingredients to match your preferences.

Ingredients:

2 zucchini halved and cut into slices ½ inch thick

1 bunch asparagus trimmed and cut into 2 inch pieces

2 cups spinach

1 28 ounce can diced tomatoes with Italian seasoning

9 ounces linguine

2 pounds shrimp

½ onion diced

2 cloves garlic

½ cup grated pecorino Romano or parmesan cheese

½ cup fresh basil

1 tablespoon Italian seasoning

Directions:

1. Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil.  Spread out the zucchini and asparagus.  Spray with olive oil spray.  Season with salt, pepper, and Italian seasoning.  Roast for 20 minutes.
2. Bring a large pot of salted water to a boil.  Cook linguine according to package directions to al’ dente. Reserve 1 cup of the hot pasta water.
3. Spray a nonstick pan with olive oil spray.  Sauté the onion, garlic, and spinach on medium low heat for 5 minutes. Add the diced tomato and simmer for 15 minutes. Stir in the cheese.
4. Meanwhile heat another nonstick pan to medium and spray with olive oil spray.  Sauté the shrimp over medium heat until no longer pink. 
5. Add the shrimp, vegetables, and basil to the sauce. 
6. You can divide the pasta among plates and top with the sauce mixture. OR add the pasta and pasta water to the sauce mixture first.  Then divide the dish among plates.
7. Top with extra grated cheese.
8. Note: I served mine with just the vegetables and shrimp sauce.  For my children I mixed some vegetables into the sauce and served their sauce over the linguine noodles.