Shrimp Primavera

Ingredients:

• 1 (16 ounce) package rigatoni pasta
• 1 tablespoon vegetable oil
• 1 onion, sliced
• 3 cloves garlic, crushed
• 1 small zucchini, sliced
• 1 small yellow squash, sliced
• 1 green bell pepper, sliced
• 1 (8 ounce) package sliced fresh mushrooms
• 1 (28 ounce) can crushed tomatoes
• 1 teaspoon dried oregano (I used fresh oregano and fresh basil leaves) 
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 pounds shrimp, peeled and deveined (I used1 pound of shrimp and sliced each in half)

Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain.

Heat vegetable oil in a skillet over medium heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Add zucchini, yellow squash, bell peppers, and mushrooms; continue cooking and stirring until vegetables are tender, about 5 minutes more. Pour tomatoes into skillet and season with oregano, basil, red pepper flakes, salt, and black pepper; bring to a simmer.

Cook shrimp in vegetables sauce until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Serve shrimp and sauce over rigatoni.

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Click here for the original recipe on Allrecipes.com