Angel Hair Pasta with Shrimp, Summer Vegetables, and Goat Cheese


2 Tbsp extra-virgin olive oil
½ c red onion, diced
2 tsp minced garlic
1 medium zucchini, sliced
1 medium yellow summer squash, sliced
½ tsp dried oregano, chopped
½ tsp dried basil
¼ tsp salt
Freshly ground black pepper
1 ¼ pounds large shrimp, peeled and deveined. Tails removed.
¼ c vegetable broth
2 c baby spinach
1 c cherry tomatoes, halved
3 c whole-grain angel hair pasta, cooked
1/3 c soft goat cheese
2 Tbsp lemon juice
¼ c grated Parmesan cheese


  1. Heat large skillet over medium-low heat and pour 1 Tbsp oil.
  2. Add onion and garlic and cook until translucent, about 4 min. Reduce heat as needed.
  3. Add zucchini, squash, oregano, basil, salt, and pepper. Cook 6 min, until tender.
  4. Add shrimp and broth. Cover with lid, leaving it slightly open. Cook until almost finished – about 4 min.
  5. Add spinach and tomatoes. Cook until wilted and shrimp is cooked through – about 2 min.
  6. Add cooked pasta and reheat.
  7. Remove from heat and add goat cheese. Stir until melted. Toss with lemon juice.
  8. Garnish with Parmesan cheese and serve hot.