Light, fresh, and bursting with summer flavor, this no-cream primavera features wild shrimp, sautéed summer vegetables, gluten-free pasta, and fragrant herbs tossed in extra virgin olive oil. It’s a nourishing weeknight favorite for busy summer days when you need something quick and deeply satisfying.
Ingredients
12 ounces
gluten-free pasta
cooked al dente
1 cups
frozen peas
2 tablespoons
extra virgin olive oil
2 small
zucchini
sliced into thick rounds
1 small
summer squash
sliced into thick rounds
8 ounces
white button mushrooms
sliced
1 cups
cherry tomatoes
1 pounds
shrimp
peeled and deveined
6 cloves
garlic
crushed
2 teaspoons
finely grated
lemon zest
1 teaspoons
Herbamare
½ teaspoons
freshly ground
black pepper
½ cups
shredded parmesan cheese
¼ cups
finely chopped
parsley
1 cups
fresh basil
