Creamy Roasted Veggie Pasta with Shrimp

A big pan of shrimp and veggies, roasted to perfection, then tossed with tender pasta and creamy cottage cheese for a warm pasta that’s delicious for lunch or dinner.

30 min
Prep Time
20 min
Cook Time


  • 1 bunch asparagus, cut into 1” pieces
  • 1 zucchini, halved and sliced
  • 1 yellow squash, halved and sliced
  • 1 red onion cut into 1 inch dice
  • 1 cup grape or cherry tomatoes, halved if large
  • 1 cup marinated artichoke hearts (optional)
  • 1 (15 oz.) can chickpeas, drained
  • ¼ cup olive oil, divided
  • 1½ teaspoons kosher salt, divided
  • 1 pound large shrimp, peeled and deveined
  • 1 teaspoon grated lemon zest from 1 lemon
  • 2 cups cooked pasta
  • 1 cup Crystal cottage cheese
  • Salt and pepper, to taste


  • Step 1

    Preheat the oven to 450 °F
  • Step 2

    In a large bowl mix together the asparagus, zucchini, onion, tomatoes, artichoke hearts (if using), chickpeas, 3 tablespoons olive oil and 1 teaspoon salt. Spread veggies across two parchment-lined baking sheets, roast for 15 minutes or until cooked through and tender.

  • Step 3

    Add the shrimp, remaining tablespoon of oil and ½ teaspoon salt together. Toss well to coat. Remove the vegetables from the oven and add the shrimp  to the pan. Stir gently to combine. Return to the oven and bake for 8 minutes more, until shrimp is pink and cooked through. 

  • Step 4

    Remove from oven and toss in a large bowl with pasta and cottage cheese. Grate the lemon zest over the mixture and toss to combine. Salt and pepper, to taste. Enjoy!