Pasta Can-avera Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 oz. thin pasta (I like fettuccine, but spaghetti or linguine would work)
3 tbsp. olive oil
2 cloves of garlic, smashed
8 oz. of shrimp or chicken
8 oz. jar of roasted red bell peppers, drained and chopped
14 oz. can of artichoke hearts, drained and chopped
14 oz. can of diced tomatoes, drained
1 tsp. dried oregano
1 tsp. dried basil
Juice from 1 lemon
Parmesan
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Directions: |
Directions:Boil pasta.
In a skillet over medium heat, heat 2 tablespoons of olive oil and garlic. Add the chicken or shrimp and cook through. Toss in the vegetables and herbs and heat. When vegetables are hot, turn off the heat and squeeze on lemon juice.
Toss cooked pasta with another tablespoon of olive oil and the toppings. Grate on Parmesan cheese. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: Luke and I called this Pasta Can-avera because it was my mid-winter approximation of Pasta Primavera. I usually make this recipe with frozen shrimp, so everything in it is shelf-stable. Other veggies that I've used are jarred olives, frozen peas (toss them in directly, no defrosting necessary), and thawed, drained frozen spinach. The lemon juice brightens the otherwise potentially dull flavors of the canned and/or frozen veggies.
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