Pasta Primavera

Ingredients

• 1 lb Linguine 
• 1 Tablespoon Olive Oil
• 3 Shallots, chopped
• 5 Cloves Garlic, chopped
• 1 Red Bell Pepper, chopped
• 1 Orange Bell Pepper, chopped
• 1 Head Broccoli, chopped
• 8 oz Baby Bella Mushrooms, sliced
• 2 Carrots, julienned
• 1 Bunch Swiss Chard, chopped
• 1 Lemon, juiced
• 1 lb Shrimp, shrimps cut in half
• 1-1/2 cup White Wine
• 1/4 cup Fresh Parsley, chopped
•  1/4 cup Fresh Basil, chopped
• 2 Tablespoons Butter
• 1 teaspoons Salt
• 1 teaspoon Pepper
• 1/2 teaspoon Red Pepper Flakes
• 1 teaspoon Chicken Bouillon 
• 1 cup Parmesan, grated

Directions

1. Boil water and cook linguine as directed on package. 
2. Add olive oil to large saucepan and saute shallots and garlic until soft and translucent. 
3. Add peppers and broccoli to pan. Once they begin to soften add mushrooms and carrots. 
4. When the mushrooms are cooked through: add swiss chard, salt, pepper, and lemon juice. Wilt the swiss chard and then remove all vegetables to another bowl. Leave juices behind in pan. 
5. Add shrimp to pan, season with salt and pepper to taste. Cook through until pink and then remove from pan to bowl with vegetables. 
6. Add white wine, bouillon, parsley, basil, and red pepper flakes to other juices remaining in the pan. Bring to a simmer. 
7. While continually whisking, add butter and parmesan to sauce. The sauce will naturally thicken just slightly. 
8. Toss pasta, vegetables, shrimp, and sauce together. 
9. Serve and enjoy!

Nutrition

Servings: 6

Calories: 493

Fat: 13.2

Carbs: 56.2

Fiber: 2.8

Protein: 33.7