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1/1 Photo of Garden Pasta With Shrimp (Or Chicken or Tofu!)
From Cooking Light. This is a light, healthy pasta. I made it with chicken instead of shrimp, and a can of drained diced tomatoes instead of fresh. I also added some agave (like honey) to step 5 and I thought that brought up the sweetness to combat the acidity nicely. If you like multitasking (like me!) I recommend making the "sauces" (see the step 1 and step 5) first while the pasta water boils. Then you can cook the pasta and shrimp/chicken at the same time. *Don't let the long ingredient list intimidate you - this is so simple and quick!
Units: US | Metric
Serving Size: 1 (380 g)
Servings Per Recipe: 6