Wagon Wheel Pasta Salad
with lemon, artichoke, shrimp and squash
Ingredients
- 1 lb frozen peeled shrimp
- 1 lb wagon wheel pasta or whatever you like!
- 1 zucchini cut in half and sliced
- 1 yellow squash cut in half and sliced
- 1 red pepper cut into bite-size pieces
- 2 cloves garlic pressed or minced
- 1 can artichoke quarters
- For The Sauce
- 1/2 cup parmesan
- Juice of one lemon
- 2 tbsp reserved pasta water
- 2 tbsp olive oil
- 1 tsp salt
- Pepper to taste
Instructions
- Bring a large pot of water to boil. Salt the water so it tastes like the ocean!
- Add pasta and cook until al dente.
- Add the shrimp when pasta is almost done and cook for 2-3 minutes, until pink. Drain pasta and shrimp, reserving 1/4 cup of starchy pasta water.
- Meanwhile while pasta cooks, add some olive oil to a pan and add veggies and garlic. Cook together for 7-10 minutes over medium heat until veggies are tender to your liking.
- Add everything to the big pot, including artichokes and sauce ingredients, and stir together. Season with salt and pepper to taste and top with additional parmesan if desired.