Shrimp Primavera

Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water stirring occasionally until cooked through but firm to the bite about 13 minutes. Drain.

Heat vegetable oil in a skillet over medium heat; cook and stir onion and garlic until onion is tender about 5 minutes. Add zucchini yellow squash bell peppers and mushrooms; continue cooking and stirring until vegetables are tender about 5 minutes more. Pour tomatoes into skillet and season with oregano basil red pepper flakes salt and black pepper; bring to a simmer.

Cook shrimp in vegetables sauce until they are bright pink on the outside and the meat is no longer transparent in the center about 5 minutes. Serve shrimp and sauce over rigatoni.