Nabeel's® Penne Pasta with Vegetables and Gulf Shrimp

Nabeel's® Penne Pasta with Vegetables

and Gulf Shrimp

Ingredients:

25 medium size  shrimp (26-30), cleaned and deveined

 4-5 broccoli florets

 4-5cauliflower florets,

 ½ carrots (cut into small rounds)

½ white onions (cut into thin strips)

1/2 green bell pepper (cut into thin strips)

5 cherry tomatoes halved

4-5 fresh basil leaves, chopped

2 oz. sun dried tomatoes chopped

1 lb. penne pasta

¼ cup crumbled Greek Feta* cheese (could also use French Feta)

Extra Virgin Olive Oil

Grated Regiano Parmegiano cheese or Greek Kefalograviera*

Salt and pepper to taste

Preparation:

In boiling water add pasta; add salt and a little extra virgin olive oil.

Cook until al-dente. Tender but firm to the bite about 7 minutes.

Drain, set aside.

Steam for 2-3 minutes the broccoli, cauliflower, carrots, onions, bell pepper

In a medium sauté pan add olive oil at medium heat.  Add the shrimps. Simmer shrimps about 1 minute on each side until they turn pink.

Add chopped sun dried tomatoes, chopped basil, Feta cheese and all of the vegetables.

Sauté and toss a few times until Feta melts.

Add penne pasta to sauté pan and stir and toss a couple of times.

Place in a plate and sprinkle the Kefalograviera cheese. Sprinkle chopped parsley and serve with a glass of red wine.

Serves 4

* Available at Nabeel's Market only

Noon Cooking - January 10, 2013