Mediterranean Penne

1. Preheat oven to 400°

2. Chop garlic, red pepper (medium slices, then cut slices in half), zucchini and squash (cut into half inch chunks, then cut chunks in half). Chop the olives into small pieces (if they have pits, simply cut the “meat” off the pits). Drain the water out of the artichokes and cut each one in half.

3. Begin bringing a medium pot of water to a boil (add a drop of olive oil and a dash of salt to the water when you start heating), in preparation to cook the pasta.

4. Add 2 Tablespoons of olive oil into a large skillet, on medium heat. Add the garlic, red pepper, zucchini and squash. Stir occasionally while cooking.

4. Cover a baking sheet in aluminum foil. Put the shrimp in a pile on the center of the aluminum foil. Drizzle them in 1 Tablespoons of olive oil, season with sea salt and pepper, then spread them out over the baking sheet so they aren’t touching.

5. When the pasta water begins to boil, add 3/4 of the box of penne. You’ll want to drain the pasta when it is al dente (still firm), so be prepared not to cook it all the way through; about 6-7 minutes.

6. Put the shrimp into the oven and roast for 6-8 minutes or until pink. When you put the shrimp in the oven, add the can of diced tomatoes (with the liquid), artichoke hearts and olives to the other vegetables in the skillet.

7. After draining the al dente pasta, add it to the skillet, along with 1 additional Tablespoon of olive oil and a bit more salt and pepper; blend the mixture with a wooden spoon and turn heat to low.

8. When shrimp is cooked, gently remove the tails using 2 forks, add them to the pasta and blend in. Add a bit more sea salt and pepper. Cover the pasta mixture for 3 minutes, them remove from heat.

Serve with shredded parmesan cheese.