Elizabeth Finch
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Pasta With Shrimp, Zucchini and Goat Cheese

Posted by on Aug 8, 2017 in Featured, Gluten Free, Lunch + Dinner, Recipes | 0 comments

Elizabeth Finch

Who says you can’t eat clean and enjoy pasta, too?

I say you can!

This is my favorite weeknight dish at the moment, and my kids love it, too. I buy frozen shrimp (wild caught or responsibly farmed), and set the bag in the refrigerator the night before I plan to cook it so it can thaw.

Cook the pasta and pre-chop the veggies on the weekend to further save time when you get ready to make this dish.

This dish is loaded with veggies (read: fiber) and protein (shrimp and goat cheese) to really fill you up, meaning you can use a smaller portion of pasta and you’ll still be totally satisfied.

You’re going to love this dish!

Pasta With Shrimp, Zucchini and Goat Cheese

Makes 4 servings


  • 6 ounces of brown rice pasta, cooked (I love Jovial’s brown rice penne rigate)
  • 3 medium zucchini, diced
  • 1 large or 2 small red or yellow bell peppers, stems removed and diced
  • 1 tablespoon of olive oil
  • 1 pound of frozen shrimp, thawed & peeled
  • 4 cups of spinach, roughly chopped
  • 3 ounces of goat cheese
  • 1/2 teaspoon of sea salt
  • 1/2 teaspoon of dried parsley
  • 1/2 teaspoon of dried basil


Cook the pasta first according to package directions. Drain and set aside.

Heat the olive oil in a large skillet over medium heat. Add the zucchini and peppers to the skillet, and sauté for about 5 minutes. Add the shrimp to the skillet and sauté until the shrimp is pink and cooked through, about 10 minutes.

Turn off the heat, and stir in the pasta, spinach, goat cheese, sea salt, parsley and basil immediately. The warmth from the dish will melt the goat cheese and slightly wilt the spinach. Combine all ingredients together well, and serve.

**This dish is also delicious served cold the next day as leftovers.

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