Shrimp Primavera

Recipe View Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package directions, until al dente, about 12-13 minutes. Reserve about 1 cup of pasta water before draining. (13 minutes)

Recipe View While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. (6 minutes)

Recipe View Add the zucchini, yellow squash, bell pepper, and mushrooms to the skillet. Cook, stirring occasionally, until the vegetables are tender-crisp, about 5-7 minutes. (7 minutes)

Recipe View Pour in the crushed tomatoes and season with oregano, basil, red pepper flakes, salt, and pepper. Bring to a simmer and cook for about 5 minutes, allowing the flavors to meld. (5 minutes)

Recipe View Add the shrimp to the sauce and cook, stirring occasionally, until they turn pink and opaque, about 3-5 minutes, depending on the size of the shrimp. Be careful not to overcook them. (5 minutes)

Recipe View If the sauce is too thick, add a little of the reserved pasta water to reach desired consistency. Add the drained pasta to the skillet and toss to coat with the sauce. (2 minutes)

Recipe View Serve immediately, garnished with fresh parsley and grated Parmesan cheese, if desired.