Broken Lasagna Pasta

Super quick and easy! This was yummy and not overly sauced. Fresh and light with colorful vegetables and shrimp. Love the combo of pesto and shrimp. Serve with a green salad and crusty bread.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 779 Calories

Ingredients

• ½ teaspoon kosher salt
• 1 tablespoon olive oil
• ¼ teaspoon ground black pepper
• ½ cup chopped red bell pepper
• ½ cup chopped yellow bell pepper
• 3 cloves garlic, finely chopped
• 1 pound uncooked medium shrimp, peeled and deveined
• ½ cup chopped yellow onion
• ½ cup shaved Parmesan cheese
• 1 cup frozen sweet peas
• 1 (12 ounce) package lasagna noodles, broken into 2-inch pieces
• 1 (7 ounce) container basil pesto

Recipe Instructions

Step 1

Bring 12 cups of salted water to a boil in a pot over medium-high heat. Add pasta and cook for 12 minutes, adding shrimp and peas to water during final 2 minutes of cook time. Drain pasta mixture, reserving 1/2 cup cooking water in a glass measuring cup. Return pasta mixture to pot.

Step 2

Meanwhile, heat oil in a small skillet over medium-high heat. Add onion and bell peppers and cook, stirring often, until softened, 6 to 8 minutes. Add garlic and cook, stirring constantly, for 1 minute.

Step 3

Add onion mixture, pesto, salt, and pepper to the pasta mixture; stir to combine. Cook over low heat, stirring in reserved cooking water as needed, 1/4 cup at a time, until desired consistency is reached and mixture is heated through. Serve immediately sprinkled with Parmesan cheese.