Pasta with Sautéed Shrimp and Spring Vegetables

   Ingredients

 2 tbsp. olive oil

 1 cup fresh zucchini

 1 cup yellow squash

 1 cup carrots

 1/2 cup chopped parsley

 salt

 freshly ground black pepper

 2 lbs. medium shrimp, peeled, cleaned and de-veined

 2 tsp. chopped garlic

 1 pound angel hair pasta, 

             few leaves of  fresh basil for garnish.

  Directions

In a large sauté pan, over medium heat, add the oil, garlic and shrimps and seasoned with salt and pepper. Sauté for three minutes.

Blanch the vegetables drained and seasoned with salt, pepper and fresh chopped parsley

 In a large bowl toss the pasta with the shrimps sauce.

 Drizzle the extra-virgin olive oil over the entire plate. Garnish with  the fresh basil