Wild Mediterranean Summer Pasta
It’s an exciting time to be a pasta lover these days—you have many different varieties to pick from, like red lentil, sprouted wheat (my personal favorite!), spelt, brown rice, and more. Feel the vibes of summer with vegetables and grilled shrimp using sprouted whole grain fettuccine, topped with the earthy-sweetness of extra-virgin olive oil.
1 16-ounce box of organic sprouted pasta (like Food For Life Ezekiel 4:9)
1 medium zucchini, chopped
3 cups cherry or grape tomatoes (about 25 tomatoes), sliced in half
2 teaspoons grated lemon zest
6 fresh basil leaves, gently torn
3 tablespoons extra-virgin olive oil
1 pound large shrimp, peeled and deveined
Optional: 4 tablespoons Pecorino Romano
1. In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta, transfer to a large bowl and toss with squash, tomatoes, lemon zest, basil, and 2 tablespoons of the oil. Season with salt and pepper.
2. In a large skillet, heat remaining tablespoon of oil over medium-high. Add shrimp and cook, stirring occasionally, until opaque throughout, about 3 minutes. Season with salt and pepper. Top pasta with shrimp and Pecorino Romano.