- 1.5 cups of whole wheat pasta
- 2 zucchini
- 2 yellow squash
- 1/2 lb. shrimp, peeled and deveined
- 1/2 tbs. evoo
Cook the pasta according the the package directions, drain and set aside. In a skillet, saute the zucchini and squash in 1/2 tbs. evoo until tender, and then add to the pasta. Return the pan to the heat, add the shrimp and cook for 1-2 minutes (just until pink). Then add the shrimp to the pasta/zucchini.
- 2 tbs. butter
- 2 tbs. flour
- 3/4 cup milk
- 1 small tomato, chopped
Return the same pan to the stove (always trying to cut down on dish duty) and add the butter. When butter is melted, add 2 tbs. flour and whisk for about a minute. When flour has cooked down, add the milk, and stir until thickened and add the tomato.
Combine the sauce with the pasta/shrimp/veggies and enjoy!