Nabeel's® Penne Pasta with Vegetables
and Gulf Shrimp
25 medium size shrimp (26-30), cleaned and deveined
4-5 broccoli florets
½ carrots (cut into small rounds)
½ white onions (cut into thin strips)
1/2 green bell pepper (cut into thin strips)
5 cherry tomatoes halved
4-5 fresh basil leaves, chopped
2 oz. sun dried tomatoes chopped
1 lb. penne pasta
¼ cup crumbled Greek Feta* cheese (could also use French Feta)
Extra Virgin Olive Oil
Grated Regiano Parmegiano cheese or Greek Kefalograviera*
Salt and pepper to taste
In boiling water add pasta; add salt and a little extra virgin olive oil.
Cook until al-dente. Tender but firm to the bite about 7 minutes.
Drain, set aside.
Steam for 2-3 minutes the broccoli, cauliflower, carrots, onions, bell pepper
In a medium sauté pan add olive oil at medium heat. Add the shrimps. Simmer shrimps about 1 minute on each side until they turn pink.
Add chopped sun dried tomatoes, chopped basil, Feta cheese and all of the vegetables.
Sauté and toss a few times until Feta melts.
Add penne pasta to sauté pan and stir and toss a couple of times.
Place in a plate and sprinkle the Kefalograviera cheese. Sprinkle chopped parsley and serve with a glass of red wine.
* Available at Nabeel's Market only
Noon Cooking - January 10, 2013