We had some shrimp in the freezer and we were both craving summer vegetables so SP asked me to make a shrimp primavera.
Since it was raining all weekend we weren't able to grill the shrimp and veggies, so I roasted them instead. I cut up carrots, zucchini, yellow squash (a special variety that was on the sweet side) and onion. I tossed the veggies with olive oil, herbs de provenance, salt and pepper before roasting them at 400 degrees for about 40 minutes. While they were cooking I cleaned the shrimp and roasted those for about the last 10 minutes the veggies were cooking. I also halved some grape tomatoes and added those in raw when I tossed the pasta with the veggies and shrimp. A sprinkling of grated cheese finished the dish.
I really liked the simple summer flavors of this dish but it was a little too sweet for me because of the yellow squash SP bought. If I'd known it was going to be that sweet I would have left out the carrot.