One-Pot Garlic-Shrimp Pasta

 

Ignore the kerfuffle: this one-pot dish has everything: garlic, shrimp, veggies, and a generous amount of fresh basil. Clean - upClean-up is a snap after this nutritious supper, and it's also quick, taking just under 30 minutes. When you've mastered this evening meal, experiment by replacing zucchini for the summer squash and replacing the Brussels sprouts with broccoli or cauliflower.

 

5 cloves garlic, sliced

5 tablespoons extra-virgin olive oil, divided

12 cups water

8 ounces fusilli pasta

1 pound large peeled, deveined raw shrimp

3 cups halved Brussels sprouts

2 cups chopped summer squash

1 ½ cups trimmed regular green beans

1 cup frozen peas

¾ cup shredded Pecorino Romano cheese

½ teaspoon ground pepper

2 cups halved cherry tomatoes

¾ cup packed fresh basil leaves, torn

 

Sauté the garlic and 1 tablespoon oil in a large saucepan over medium-high heat, tossing periodically, for 2 to 3 minutes, just until the garlic begins to crackle. Raise the water to a boil over high heat. Add the pasta and simmer for 4 minutes, tossing once or twice. Simmer, stirring periodically, for 3 minutes with the shrimp and Brussels sprouts. Simmer for 3 minutes, stirring once or twice, with the squash, beans, and peas. Turn off the heat. Drain and set aside 1 cup of the cooking water.

 

Add the strained pasta mix back to the saucepan. Stir in the cheese, pepper, leftover cooking water, and the remaining 4 tablespoons of oil to coat. Distribute the mixture evenly among four shallow dishes; garnish with tomatoes and basil.