Ingredients

• 1 , 16 ounce
• 1 tablespoon vegetable oil
• 1 onion , sliced
• 3 cloves garlic , crushed
• 1 small zucchini , sliced
• 1 small yellow squash , sliced
• 1 green bell pepper , sliced
• 1 , 8 ounce
• 1 , 28 ounce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoons red pepper flakes
• 0.25 teaspoons salt
• 0.25 teaspoons ground black pepper
• 2 pounds shrimp , peeled and deveined

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain.
2. 2 Heat vegetable oil in a skillet over medium heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Add zucchini, yellow squash, bell peppers, and mushrooms; continue cooking and stirring until vegetables are tender, about 5 minutes more. Pour tomatoes into skillet and season with oregano, basil, red pepper flakes, salt, and black pepper; bring to a simmer.
3. 3 Cook shrimp in vegetables sauce until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Serve shrimp and sauce over rigatoni.

Nutrition per serving