Preheat oven to 450 degrees Spray a medium rimmed baking pan with cooking spray; set aside.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Oven-roasted vegetables, tender bow-tie pasta and hearty shrimp are tossed in a sun-dried tomato vinaigrette for a flavor-packed salad that’s not only simple to make, but easy on the budget. It’s delicious served either warm or chilled.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 18-oz.) pkg. frozen vegetables for roasting cauliflower, sweet potatoes & halved Brussels sprouts | ||
| 1 medium red onion, cut into 1-in. pieces | ||
| 2 tbsp. plus ¾ cup sun-dried tomato vinaigrette, divided | ||
| 1 (12-oz.) pkg. Hy-Vee farfalle bow-tie pasta | ||
| 1 (1-lb.) pkg. Fish Market frozen cooked tail-on, peeled & deveined shrimp (26 to 30 ct.), thawed; tails removed | ||
| 2 c. tightly packed baby spinach | ||
| Coarsely ground Hy-Vee black pepper, to taste |
Things To Grab
- Hy-Vee vegetable oil cooking spray
- Medium rimmed baking pan
- Medium bowl
- Tongs
- Fork
- Large saucepan
- Wooden spoon
- Colander
- Large bowl
Directions
Toss frozen vegetables and onion with 2 Tbsp. vinaigrette in a medium bowl. Place in a single layer on prepared baking pan. Roast for 20 to 23 minutes or until fork-tender.
Meanwhile, bring a large saucepan of water to boil over high heat. Add pasta; stir and return to a boil. Boil for 12 minutes; add shrimp and cook for 1 minute more.
Drain pasta and shrimp; toss with remaining ¾ cup vinaigrette in a large bowl. Gently stir in spinach and roasted vegetables. Season to taste with black pepper.
Nutrition facts
Servings
390 Calories per serving
2 cups
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 120mg
- Sodium: 620mg
- Total Carbohydrates: 59g
- Protein: 24g
Daily Values
0%
Iron 15%
0%
Calcium 8%
0%
Vitamin D 0%
0%
Potassium 8%