Vegetable and Shrimp Pasta | RICARDO

Ingredients

• 3 bell peppers of various colours, seeded and cubed
• 2 onions, cut into thin wedges
• 1/2 lb (225 g) white mushrooms, sliced
• 2 tbsp (30 ml) olive oil
• 3/4 lb (340 g) medium asparagus, trimmed and halved crosswise
• 4 oz (115 g) fusilli or penne
• 3/4 lb (340 g) peeled frozen raw shrimp, thawed
• 2 cloves garlic, minced
• 1/4 tsp crushed red pepper flakes
• 6 green onions, finely chopped
• 1/4 cup (60 ml) chicken broth
• Grated zest of 1 lemon
• 2 tbsp (30 ml) lemon juice
• 1 tbsp (15 ml) tomato paste
• 1/4 cup (11 g) fresh basil leaves or to taste
• Salt and pepper