- 4 servings
- Gluten Free
- Dairy Free
- Teaming with fiber
Ingredients:
- 2.5 tbsp extra-virgin olive oil
- 1 red onion, thinly sliced
- 3 bell peppers, diced
- 4 zucchini, diced (or turned into noodles if you’d prefer!)
- 1 cup cherry tomatoes, halved
- Salt and freshly ground black pepper to taste
- ⅓ cup chopped fresh mint
- 2 cups of cooked shrimp (frozen or fresh)
- 4 cups organic bean pasta
Two of our personal favs are Tolerant and Explore Cuisine
Bean pasta pro tip: Cook your bean pasta al dente as over-cooked bean pasta gets mushy but well-cooked bean pasta is *superb*!
Directions:
- If your shrimp is frozen, leave it in the fridge to defrost overnight.
- Prepare your organic bean pasta as indicated on the package.
- While your pasta is boiling, in a large sauté pan, heat 2 tbsp of olive oil over medium heat. Add your onion and sauté until tender, 4 to 5 minutes.
- Add the peppers, zucchini and tomatoes, and sauté until tender, 4 to 5 minutes. If your shrimp is fresh, add it with this step to get it nice and hot.
- Stir in veggies and shrimp with pasta. Drizzle with olive oil and season with salt and pepper.
- Garnish with mint and enjoy!
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*This blog is intended for educational purposes only and is not a substitute for medical care.
- Wondering if taking a data-driven, Functional Medicine approach is the right next step in your health journey? Consider scheduling a Health Audit and taking a “test, don’t guess” approach to your health!