There’s so much to do in summer, by the time dinner rolls around it’s hard to be very enthused about making anything complicated, or heavy. But we still want to be satisfied. This is simple, quick and very adaptable, kind of a ratatouille on pasta. Keep the base of mushrooms, onions and cherry tomatoes, but it’s just as good if you swap the zucchini for eggplant, peppers or spinach. I would have added some kalamata olives or even a few capers but nobody else here likes them. You could also switch out the pasta for spaghetti squash, couscous or quinoa. Not a fan of shrimp? Use cooked chicken or go meatless.
– Joan, 28 June 2017
- 2 small zucchini, cut into chunks or thick julienne
- 1 small onion, chopped
- 8 oz. mushrooms, sliced
- 10.5 oz. container of cherry tomatoes
- 1 lb. medium shrimp, shelled
- 2 tablespoons butter
- 2 tablespoons olive oil
- salt & pepper to taste
- 1 teaspoon dried basil, or finely chopped fresh basil to taste
- 1/2 teaspoon red pepper flakes, if desired
Sauté the mushrooms in the butter and olive oil about 5-10 minutes, till they begin to turn darker and soften. Add onions and continue cooking another 5 minutes, then add zucchini and cook till zucchini is tender but not mushy. Add cherry tomatoes and seasonings. When the tomatoes begin to soften, add shrimp and cook just until they’re pink. Serve immediately over pasta, couscous, quinoa, or spaghetti squash. Top with freshly grated Parmesan cheese.