Prawn and Heirloom Tomato Pasta

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The produce available right now is so mouth-watering! All of the gorgeous squashes, pears, and apples are so inspiring and make me want to buy them without even having a purpose for them.

One of my favorites are the succulent heirloom tomatoes, in all of their vibrant colors. This dish features these gems, along with prawns, fresh basil and spinach.

For SCD, leave the spinach out and sauté it with some garlic and olive oil. Serve the tomato sauce and prawns over the sautéed spinach or brown rice pasta.

Ingredients (serves 4)

 

1 cup diced heirloom tomatoes (Roma will work too)
6 basil leaves
2 garlic cloves, chopped
3 tablespoons olive oil
salt and pepper
1/2 pound prawns/jumbo shrimp, peeled and deveined
3 tablespoons fresh lemon juice
2 tablespoons pine nuts
2 cups fresh baby spinach

Directions

Preheat oven to 400 degrees.

Grease a glass casserole dish with a little olive oil. Add tomatoes, oil, garlic, and basil. Season with salt and pepper, then toss to coat tomatoes with oil.

Roast the tomatoes for 15 minutes, or until skins have shriveled and juices are bubbling.

Add the remaining ingredients and continue baking until the shrimp is pink all the way through.

Serve either over brown rice pasta or sautéed spinach.

Enjoy!

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