Garden Primavera with Quinoa Fusilli and Shrimp Option

Ingredients:

1 package Quinoa Fusilli or other pasta of choice

Olive oil

1 onion chopped (optional)

2 carrots, chopped

2 Tbs chopped garlic

1 bunch broccoli

2 organic tomatoes, de-seeded and chopped

¼ cup white wine

¼ cup fresh Italian parsley, chopped

3 Tbs. Pinenuts

¼ t. red pepper flakes

Salt and pepper to taste

For the Shrimp

In separate cast iron pan, sauté the shrimp in olive oil with 6 cloves of minced garlic. Add 2 Tbs. white wine and fresh parsley for garnish.

For Pasta Primavera

Cook pasta according to directions, al dente.

Meanwhile, in large wok, add olive oil.

Add onions, cook a few minutes until translucent, then add the carrots and garlic.

Add the broccoli and cook for 5-7 minutes.

Add more olive oil, if needed, by slowly pouring it around the rim of the wok. Add more garlic if desired. Add white wine and let the vegetables steam a little in it, then add the tomatoes, parsley and pinenuts.

Add Red Pepper flakes, if desired, and Salt and Pepper to taste. Mix in Pasta and garnish with more parsley and pinenuts. Add the shrimp on top if desired, and serve immediately!

Enjoy!