Shrimp Pasta Primavera

1 pound shrimp, cleaned
1/2 box bow tie pasta
1 small onion
2 cloves of garlic
3 small zuchini sliced
2 -3 carrots peeled and sliced
1 red or orange bell pepper cut in pieces
Olive Oil
Salt and Pepper to taste
Sprinkle of red pepper flakes
Basil and oregano
10 to 20 cherry tomatoes, cut in half
parmesian cheese

Heat a large pan on the stove, do a couple of rounds of olive oil. When the oil is hot, put in the onion, garlic, carrots, zuchini, and red or orange bell pepper, salt and pepper, sprinkle of basil and oregano, and sprinkle of red pepper flakes. Saute this until vegetables are just tender, and still have a little bite.

Mean while, cook the pasta according to directions. When the pasta is done, drain the liquid reserving a small amount of the pasta liquid.

When the vegetables are done, remove them from the pan and set aside. Use the same pan to cook the shrimp, depending on size, they will only take a couple of minutes.

Using a large bowl, mix the pasta, vegetables, and shrimp all together and toss in a bunch of cherry tomatoes that have been cut in half.  If it feels a little dry, then add a little bit of the pasta water to it.

Grate some parmesian cheese over the top and serve.

The left overs are great, and I like to eat them cold the next day.