Ingredients
- 8 ounces whole wheat spaghetti, linguine, or fettuccine noodles
- 1 ½ tablespoons extra-virgin olive oil
- 1 large head broccoli, cut into florets (about 5 cups)
- 1 medium yellow bell pepper, cut into 1/2-inch pieces
- 1 medium red bell pepper, cut into 1/2-inch pieces
- ½ teaspoon kosher salt
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 (25-ounce) jar spicy arrabbiata pasta sauce
- 1 pound raw large shrimp, peeled and deveined
- 3 tablespoons minced fresh parsley
- 3 tablespoons finely grated Parmesan (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
- While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat.
- Add the broccoli, red and yellow bell peppers, and salt. Cook for 2 minutes, then add the minced shallot. Cook for another 3 minutes until vegetables are crisp-tender and shallot is lightly browned.
- Add the garlic and cook for 30 seconds until fragrant.
- Stir in the arrabbiata sauce and bring to a gentle boil. Lower the heat and simmer.
- Add the shrimp and cook for about 5 minutes, until shrimp are pink and opaque.
- Drain the pasta and add it directly to the sauce. Toss everything together until well coated.
- Top with fresh parsley and Parmesan, if using. Serve immediately.
Notes
- Use thawed frozen shrimp for convenience and to cut down on prep time.
- Adjust the heat by using mild or extra spicy arrabbiata sauce to suit your taste.
- Whole wheat pasta adds extra fiber, but you can substitute with regular or gluten-free pasta as needed.
- Feel free to swap in other vegetables like zucchini or snap peas based on preference or what you have on hand.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 8 g
- Sodium: 580 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 28 g
- Cholesterol: 165 mg
