A Spoon Full of Lovin'

2 lbs. shrimp, peeled and de-veined

1 large onion, chopped

3 tbls. minced garlic

Extra virgin olive oil

6 carrots, thinly sliced at an angle

3 yellow squash, quartered and sliced

3 zucchini, quartered and sliced

6 green onions, sliced (including white bulb section)

3 tomatoes, diced

1 lb. mushrooms, sliced

1 16 oz. can Sam Marzano tomatoes, chopped (save liquid)

3/4 lb. whole wheat rigatoni

Kosher salt, to taste

Cracked peppercorns, to taste

Red pepper flakes, to taste

DIRECTIONS

In a large dutch oven or stock pot, heat small amount of olive oil until shimmering. Add onion and sautee until translucent. Add garlic and sautee a minute or two longer. Add carrots and sautee until half cooked. Now, put the carrots, onions and garlic in a large bowl. Add a little more garlic to the pot and add one of the other veggies. Sautee until cooked, but not limp. Put this vegetable in the bowl with the carrots and repeat, Sautee each vegetable separately (except the tomatoes) so the pot is not crowded and each vegetable can cook properly. When the last veggie has been sauteed, add all the veggies in the bowl back into the pot. Add the chopped Sam Marzano tomatoes and the liquid from the can. Add kosher salt, cracked peppercorns and red pepper flakes to taste. Finally, add the shrimp and slowly simmer until shrimp are pink. 

For serving – top with grated parmigiano reggiano cheese and fresh sweet basil, rolled and thinly sliced