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