This recipe calls for roasting the vegetables in the oven, but you could also stir fry them.

1 (12 ounce) package organic penne pasta or spaghetti
4 Tablespoons Olive oil, split

1 carrot, cut in matchstick size
1 zucchini, cut in 3-inch length size, then quartered
1 red bell pepper, cut in matchstick size
1 cup fresh green beans, ends cut
Preheat the oven to 400°. Spread all of the above vegetables on a cookie sheet and coat with 2 tablespoons of oil. Sprinkle with salt and pepper. Roast for 12-15 minutes.

Meanwhile, heat up plenty of water to boil for the pasta.

½ red onion, diced
3 cloves garlic
10 or 12 grape tomatoes, cut in half
optional: ¼ cup white wine
6-8 leaves of fresh basil,
1 Tablespoon fresh parsley (or ½ Tablespoon dried parsley)

Add the remaining 2 Tablespoons of olive oil to a hot fry pan and then add the diced onion. Let the onion sauté for 4 to 5 minutes and then add the garlic and shrimp. After 1 minute, add the grape tomatoes. You can add white wine at this point, if you like; just make sure it burns off fully before the dish is done.

Reduce the heat. Add the roasted vegetables and cooked pasta to the fry pan. Season with salt, a squeeze of fresh lemon juice (optional), several basil leaves (cut in little pieces by hand) and chopped fresh parsley.

Serve immediately. Top with grated Parmesan cheese, if you like.