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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain. | 2. Heat vegetable oil in a skillet over medium heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Add zucchini, yellow squash, bell peppers, and mushrooms; continue cooking and stirring until vegetables are tender, about 5 minutes more. Pour tomatoes into skillet and season with oregano, basil, red pepper flakes, salt, and black pepper; bring to a simmer. | 3. Cook shrimp in vegetables sauce until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Serve shrimp and sauce over rigatoni. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rigatoni pasta	1	package		-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
onion	1		sliced	64.0	14.944	1.76	0.16
garlic	3	cloves	crushed	13.41	2.9754	0.5724	0.045
zucchini	1		sliced	3.36	0.4976	0.4336	0.064
yellow squash	1		sliced	-	-	-	-
green bell pepper	1		sliced	-	-	-	-
mushroom	1	package	sliced	-	-	-	-
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
basil	1	teaspoon		0.2032	0.0234	0.0278	0.0057
red pepper flake	1/2	teaspoon		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
shrimp	2	pounds	peeled deveined	770.6684	0.0	182.2404	4.624

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.