8 oz grape tomato (225 g), or cherry tomatoes, halved
2 cloves garlic, minced
1 can tomato, diced
1 cup chicken stock (240 mL), or vegetable stock
8 oz farfalle pasta (225 g)
10 oz shrimp (295 g), frozen, tails removed, and pre-cooked: thawed in fridge
1 ½ cups grated asiago cheese (120 g)
2 cloves garlic
1 lemon
2 tablespoons italian seasoning
1 tablespoon pepper
1 teaspoon salt
1 tablespoon olive oil
fresh parsley, to garnish
Nutrition Info
Calories 358
Fat 15g
Carbs 39g
Fiber 4g
Sugar 5g
Protein 17g
How to Make It
1. Step
Preheat oven to 400°F.
2. Step
Arrange all vegetables in a baking pan and drizzle with olive oil, salt and pepper. Bake for 20 minutes. During this time, cook pasta according to directions on the box.
3. Step
Once sauteed, set aside vegetables and set aside pasta in a separate pot.
4. Step
In a frying pan, add diced tomatoes, 1 cup stock, Italian seasoning, pepper, and 1 cup asiago cheese. Add vegetables and cook, stirring frequently.
5. Step
Then add vegetables. Cook until hot, stirring frequently.
6. Step
Add shrimp and lemon juice and stir until shrimp is heated.
7. Step
Melt remaining asiago, garnish with parsley, sliced lemon, and serve.
