One-Pot Garlic Pasta

In less than 30 minutes, you can have a delicious meal for four with shrimp! You can substitute any vegetables you have on hand to make this recipe your own!

5 cloves garlic, sliced
5 tablespoons extra-virgin olive oil, divided
12 cups water
8 ounces whole wheat fusilli pasta
1 pound large peeled, de-veined raw shrimp
3 cups halved Brussels sprouts
2 cups chopped summer squash
1 ½ cups trimmed and halved haricots verts or regular green beans
1 cup frozen peas
¾ cup shredded Pecorino Romano cheese
½ teaspoon ground pepper
2 cups halved cherry tomatoes
¾ cup packed fresh basil leaves, torn

Cook garlic and 1 tablespoon oil in a large pot over medium-high heat, stirring occasionally, until the garlic starts to sizzle, 2 to 3 minutes. Add water; bring to a boil over high heat. Add pasta; cook, stirring once or twice, for 4 minutes. Add shrimp and Brussels sprouts; cook, stirring occasionally, for 3 minutes. Add squash, beans and peas; cook for 3 minutes, stirring once or twice. Remove from heat. Reserve 1 cup cooking water; drain.

Return the drained pasta mixture to the pot. Add cheese, pepper, the reserved cooking water and the remaining 4 tablespoons oil; toss to coat. Spoon the mixture evenly into 4 shallow bowls; top with tomatoes and basil. Makes 4 servings.

Nutrition Facts
Serving Size: 2 cups
Per Serving: 622 calories; protein 40.2g; carbohydrates 61.1g; dietary fiber 11.4g; sugars 7.7g; fat 25g; saturated fat 8g; cholesterol 205.1mg; vitamin a iu 2657.7IU; vitamin c 77mg; folate 107.4mcg; calcium 183mg; iron 3mg; magnesium 101.5mg; potassium 1011.7mg; sodium 641.2mg; thiamin 0.3mg

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