End of Summer Pasta Primavera with Shrimp

I was in the mood for a “gorgeous” dinner tonight, and looked in our garden. It’s the end of summer and our garden has been better days, but we still have some stragglers: eggplant, tomato, green bean, green and red peppers, and great herbs. Voila! Instant dinner…Check it out, and enjoy the end of your summer! ~ Kimberly Edwards

Type: Main
Serve With: Your favorite wine!
Prep Time: 5-10 min
Cook Time: 15-20 min
Yield: Serves 5

Ingredients:

Instructions:
1. Put stock pot/large pot of water with the salt and bay leaf on stove on high heat to boil. When water boils, add whole package of pasta and stir frequently until pasta is about 2-3 min away from being al dente. Add shrimp at this point (2-3 min before al dente), and bring back to a boil. Once it reaches a boil, strain entire pot into a collander. Coat with rest of olive oil, ~3 tbsp.

2. While waiting for water to boil, wash and chop vegetables, keeping harder vegetables together separately, and softer vegetables together separately.

3. In a large frying pan, heat 2 tbsp olive oil on medium-high heat.

4. Start sauteeing hard vegetables in frying pan for about 5-8 min. Then, add soft vegetables and sautee for ~3 min. Add some of the cracked black pepper and red chili pepper flakes.

5. Add tomatoes, olives and garlic, and sautee for ~ 5 min.

6. Add wine, 1/2 of the chopped herbs and reduce for ~3 min.

7. Once pasta and shrimp are finished and coated with olive oil, cover it with the vegetable sauce mixture.

8. Toss everything with the remaining cracked black pepper and chili pepper flakes, and cover the pasta with parmesean cheese.

9. Serve and Enjoy!

This went off as a real hit tonight! The olives and Parmesan cheese are all the salt you need, and the balance of tomato acidity and sweetness. Fresh deliciousness from the garden at the end of summer…As I’ve said before, I intend to squeeze every last bit out of summer! Beautiful!

I hope you enjoyed this installment of Cooking With Kimberly. Until next time…

Eat Deliciously,

Kimberly Edwards

P.S. Can’t find bucatini and want to try it (it’s one of my favorite shapes of pasta), this is a great one to try:

Latini Bucatini 1lb Latini Pasta is possibly Italy’s best pasta. To be eaten for it’s own taste, like flavorful bread. Carlo Latini: Grows and mills his own durum grain. Bronze dies are used to shape the pasta which gives it a rough texture to hold sauces better. Bucatini is a long pasta great for all your pasta dishes.

Technorati Tags: pasta, primavera, vegetables, shrimp, pasta primavera, Italian food, Italian recipe, seafood, vegetables

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