Roasted Veggies with Rainbow Swiss Chard and Shrimp over Angel Hair Pasta

Whenever Scott isn't home it means I can have seafood, veggies and pasta for dinner and not hear any complaining :) This made enough for three decent sized servings, though I will likely eat one of the servings I saved later tonight hehe.

Save time and roast veggies so you can prep and cook the rest of the meal. You can also switch up the veggies, this is just what I happened to have in the house. Especially the swiss chard, spinach would work or don’t use it at all :p

Ingredients:

• ¼ c EVOO
• 3 Tbsp lemon juice
• Crushed red pepper
• Salt and pepper
• 8 oz angel hair pasta
• 1 Tbsp minced garlic
• ¼ onion, chopped
• ½ zucchini, sliced ½" thick and quartered
• 1 c broccoli, chopped
• 6 baby bella mushrooms, quartered
• 6 stalks asparagus, 1" pieces
• 2 c swiss chard, chopped
• 12 shrimp, cleaned

Directions:

• Prep veggies and roast under broil for 15 minutes. I used my toaster oven.
• Boil water and cook pasta for about 7 minutes. After it’s cooked, drain then add 1/8 c EVOO and 1.5 Tbsp of lemon use. Mix to coat evenly.
• Clean and season shrimp with salt and pepper.
• Heat large pan and add rest of EVOO then add swiss chard, cook until starting to wilt. Add garlic and stir. Add shrimp and cook for about 1 minute per side. Remove shrimp.
• Add roasted veggies and rest of lemon juice. Stir to mix thoroughly.
• Add pasta to pan and stir to coat and mix veggie into the pasta.
• To serve plate, pasta with veggies then add 4 shrimp and crushed red pepper if desired.

Eat up and don’t feel guilty, this dinner is packed with yummy healthy goodness!