Shrimp Fettuccine with Veggies

I usually cook fettuccine pasta using cream sauce adding 3 to 4 types of cheeses... but cream sauces are very filling, so I decided to do a simple puttanesca sauce with shrimp and garden vegetables...ideal for that hot summer day.

Ingredients:
     1/2 box fettuccine pasta
     1/4 kg shrimp, peeled and deveined
     1 broccoli flower, sliced
     1 zucchini, sliced
     1 carrot, peeled and sliced
     1 red bell pepper, sliced to half inch sizes
     5 cloves of garlic, diced
     chopped Italian parsley
     1 can, Italian style stewed tomatoes
     1/2 cup olive oil
     1/2 tspn oregano and basil
     grated parmesan cheese

Recipe:
Boil a pot of water with a teaspoon of salt for 10 minutes and set aside. Using a deep pan, heat the olive oil and add the shrimp heads, mashing it so all the good stuff comes out of the head and discard the head after 5 minutes.

Using the same pan, add the vegetables and shrimp for about 2 minutes. Add the can of stewed tomatoes while mixing for about a minute. Cover the pan and leave for 5 minutes.

Add the pasta and toss to mix everything for another minute and add the chopped parsley and parmesan cheese. Serve hot on a platter!