Shrimp Pasta Primavera

It's spring break this week so why not try out some lighter entrees.  This take on pasta Primavera  comes together in a half hour so it is quick enough for a weeknight.

Here are your ingredients;

• 1 box of pasta (I used farfalle)
• 2 tablespoons butter
• 4 cloves minced garlic
• 1/2 red onion diced
• 1 pound shrimp
• 1 head of broccoli chopped
• zest of 1 lemon
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon red pepper flakes
• 1 teaspoon lemon juice
• 1 tablespoon flour
• 1/2 cup milk
• 2/3 cup grated parmesan cheese
• 1 cup sundried tomatoes packed in oil (drained, chopped)
• 1/2 cup peas

And here is how you put the dish together:

1. Prepare pasta according to package directions (reserve about a half cup of the pasta water)
2. In a large skillet over medium heat add butter, garlic and onion for about a minute
3. Add shrimp, broccoli, lemon zest, lemon juice, salt, pepper, and red pepper flakes
4. Cook for 3 minutes until shrimp are cooked through and pink
5. In a small bowl whisk milk and flour and add to skillet along with the cheese, stir to combine
6. Add sundried tomatoes and peas continue cooking until sauce thickens (about 3 minutes)
7. If you skillet isn't large enough transfer everything to a large mixing bowl, add pasta and stir.
8. If sauce is too thick just add a little of the reserved pasta water to loosen it up a bit

Israeli Couscous with Chicken, Peas and Carrots

Took a while for this one to get the official stamp of approval but it passed the test so here is another one for the healthy meal file!

I made this last minute and forgot to charge the Nikon so there aren't many photos to share so we will just jump right to the recipe!

Here is what you need:

• 1 tablespoon olive oil
• 3 cloves minced garlic
• 8 oz israeli couscous
• 1 cup peas
• 1 cup chopped shredded carrots
• 2 cups chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoons smoked paprika
• 2 cups diced cooked chicken

Here is what you do with it:

1. add oil to a large skillet over medium heat, add couscous and garlic and saute for 5 minutes
2. add peas, carrots, chicken broth, garlic and onion powder, paprika, salt and pepper
3. bring to a boil then reduce heat to simmer until liquid is absorbed..about 8 minutes
4. remove from heat and fold in chicken

I chose to serve these in pita bread with some red pepper hummus spread inside