Well, last night I finally got hungry around 10 p.m. since we hadn't made anything for Sunday dinner after church and I knew I had a bunch of veggies and herbs from the co-op basket that needed to get used, so I decided some pasta with veggies and shrimp sounded good. This ended up being a VERY simple (to make and tasting) dish, but it was filling and just comforting food. It probably could be "jazzed" up some with some kind of sauce or such, but I just wanted pasta with butter and salt and pepper with some veggies and shrimp, so this was perfect.
1 lb spaghetti pasta or other pasta of your choice
2 zucchini, quartered and sliced into slices about 1/4" thick
4 cloves garlic, minced or finely sliced
1 package mushrooms, slicked into slices about 1/4" thick
12-15 leaves of basil, chiffonade style
1 cube Margarine
1 lb shrimp (deveined and de-tailed)
Prepare your pasta in a separate pot according to package directions while you prepare the rest of the recipe. When finished, drain and set aside.
Don't know how to chiffonade basil? Quick instructions via pictures (courtesy teenytinyturkey on Flickr)...
In a large, deep saute pan, melt the margarine. Add in the zucchini, garlic, mushrooms, basil, and salt and pepper (I prefer the "restaurant grind" of pepper and kosher salt).
If using uncooked shrimp that still needs to be cooked, throw it in at the early al dente stage. By the time it's cooked, the veggies will be at al dente plus.