Roasted Vegetable and Shrimp Pasta

Ingredients:

1/2 bag whole wheat or fortified Shell noodles

1 pint Cherry Tomatoes

10-15 Asparagus spears

1 small onion

5-8 cloves of garlic 

20 shrimp, peeled and cleaned

Olive oil, butter, garlic salt, pepper, basil

Preheat oven to 400 degrees.  Take a bunch of veggies that would go well in a sauceless pasta, and of course onions and garlic.

I used 1 small sweet onion, 4 or 6 cloves of rough chopped garlic, about 10-12 skinny stalks of asparagus, and about a pint of cherry tomatoes.

I cut the asparagus spears into little 1" sticks, cut the cherry tomatoes in half long ways.  Chopped the onions really roughly too.

Put all this in a bowl or a tupperware container, sprinkle a little basil in, and pour 2 tbsp olive oil on it.  Toss it around so they're all coated.

Lay them all out on a baking pan sprayed with nonstick, or lined with foil dull-side up.

Sprinkle garlic salt and pepper over the veggies and roast in the oven for 15 minutes.  

In the meantime, cook up the noodles, whatever you have really but I suggested about 1/2 pack of mini wheat shells. 

You could use chicken or scallops for this part probably, but I used shrimp. You don't even have to have protein really but I had shrimp on hand.  Cook however much protein you want in 2 tbsp butter and 1 tbsp olive oil, and another clove of chopped garlic.  You cook shrimp on medium low heat for about 3-4 minutes, turning over to make sure they are cooked evenly.  The shrimp came out amazing.

Toss the drained pasta into the cooked protein, and add all the roasted veggies.  If it's looking a little dry, add a little more olive oil until it looks tasty.  Squeeze an entire lemon into the pasta and toss to coat.

This is going to be one of our regulars, it turned out so good!

Remembered to take a picture right as Nick was finishing up his plate!