Just another day on my COVID-19 watch. T.G.I.S. (Thank God It’s Someday!)
The weekend is coming up and it’s going to be HOT One! Even though I have been doing a pretty good job of eating healthy during these crazy days, I think it’s a good idea to step away from all protein-all the time thinking and eat a little lighter! I do like my protein though, and even though I am making Pasta Primavera which is typically an all veggie and pasta dish, I could not stop myself from adding some well seasoned and spicy shrimp to the mix. I am glad I did too, for that extra texture and spice were a great addition to the dish.
For my pasta, I used Ditalini. Many people use a penne or bow tie pasta. Ditalini is a great pasta in that it holds the sauce well and fits perfectly on our spoon!
Most of you readers might be thinking that Pasta Primavera is an Italian dish, but the fame of pasta primavera traces back to a New York City restaurant Le Cirque, where it first appeared in the 1970s. That might answer your question as to why I am using Herbes de Provence instead of Italian Herbs as an ingredient. If you prefer to use an Italian Herb mixture, that is fine too. The dish will taste awesome!
Enjoy this dish and as always, thanks for Spending Time in My Kitchen!