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Succotash with shrimp and spaghetti


  • 1/2 cup red pepper
  • 1/2 butternut squash
  • 1/2 cup green zucchini
  • 1/2 cup green beans
  • 1/2 cup sweet corn
  • 2 tablespoons olive oil
  • 1/2 sweet onion, minced
  • 2 cloves garlic, minced
  • 1/2 pound medium-sized shrimp
  • 1/2 cup cherry tomatoes, halved
  • 3 tablespoons fresh herbs (basil, parsley, chives)
  • 1 lb spaghetti noodles, cooked


  1. Prep and dice vegetables into small quarter inches. 
  2. Heat oil in a heavy or cast-iron skillet over medium heat. Add onions and cook until slightly soft, about five minutes, occasionally stirring. 
  3. Add garlic and saute for another minute. Remove and add to a large bowl. 
  4. Add the squash and cook for one minute. Add the corn and beans and cook for another three to four minutes or until soft. 
  5. Toss in the shrimp and tomatoes, and cook for two minutes. 
  6. Finally, add the cooked pasta and toss it together with the fresh herbs. Season with salt and black pepper to taste. Enjoy! 


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