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Pasta From The Garden

Roasted Vegetable & Shrimp Pasta In White Wine Sauce

Turn fresh vegetables from the garden into a yummy pasta dish! I simply roasted yellow squash and sautéed grape tomatoes and green onion, tossing them into a white wine sauce with parmigiana. 

I enjoy whole wheat pasta for the fiber, but there are great alternatives for low carb/ gluten free lifestyles, which are listed below.

Spaghetti Squash Pasta

Zucchini Pasta

Quinoa Pasta

Brown Rice Pasta

The white wine sauce is flavorful and does not consist of added ingredients like dairy, sodium, and sugar. Parmigiana is a great source of protein, low in carb and easy to digest. 

My goal for cooking healthy is to keep it simple with limited amount of added ingredients. This dish can be adjusted to fit many nutritional lifestyles such as Keto, gluten free, vegetarian, pescatarian (remove cheese). Create the dish for your own enjoyment! 

Here’s how I prepared it.  


2 medium size yellow squash cut ¼ inch thick

1 cup of shredded parmigiana

½ teaspoon of garlic powder

½ teaspoon of smoked paprika

½ teaspoon of Italian seasoning

A pinch of sea salt and black pepper for each slice

Olive oil for greasing baking sheet


½ lb of devein shrimp or meat of choice (chicken pairs well or beyond meat Italian sausage)

½ teaspoon of garlic powder

½ teaspoon of smoked paprika

¼ teaspoon of sea salt

¼ teaspoon of pepper


1 cup of grape tomatoes sliced in half

4 garlic cloves diced

½ cup of white wine (wine you’ll actually drink)

1 cup of vegetable broth

2 stems of green onions cut ½ inch long

1 tablespoon of olive oil

Salt and pepper to taste

2 ounces of whole wheat fettuccini pasta (or pasta of choice.)


  1. Arrange the yellow squash slices on a large baking sheet and sprinkle a generous amount of salt all over to allow bitter juices to weep from squash. Set aside for about 30 minutes. Meanwhile, preheat oven to 425 degrees.
  2. Prepare meat of choice. I used shrimp, however any meat pairs well with this dish. For shrimp, season with ingredients. Over medium heat, coat large nonstick skillet with olive oil.  Add shrimp to skillet and allow to cook for 3 minutes each side. Set aside.
  3. In large pot, bring water to boil for pasta. Add pasta. Follow instructions on package for cooking. Try not to overcook. If using whole wheat or regular pasta, do not rinse!
  4. Transfer squash to colander in the sink and rinse well under cold water. Pat squash dry with paper towels. Layer aluminum foil on baking sheet and grease with olive oil. Distribute parmigiana and seasonings onto squash. Roast squash for 20 minutes, checking at 10 minutes.
  5. Time to get focus. This part is fast! For less dishes, I recommend cleaning the same skillet used for shrimp. On medium heat, add olive oil and grape tomatoes. Allow tomatoes to blister for 3 minutes. Add garlic and green onion, cook for 30 seconds. Do not let garlic burn. Add white wine. Allow to simmer for 1 minute. Add vegetable broth, salt, and pepper to taste. Turn heat down and allow sauce to simmer for 5 minutes. Remove from heat.
  6. Add pasta to sauce. Toss in shrimp. Layer yellow squash on top. Sprinkle chives for garnish!

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