Shrimp and Vegetable Gluten Free Pasta

• Two handfuls of raw shrimp
• 1 box of organic rice pasta
• 1 pint of cherry tomatoes cut in half
• 1 chopped onion
• 1 chopped zucchini
• 1 chopped squash
• 2 handfuls of raw spinach
• 1/2 cup of bone broth
• olive oil
• 1 tsp dried parsley
• 4 bulbs of fresh chopped garlic
• salt and pepper
• 1/2 fresh lemon juice

Wash the shrimp with cold water and set aside.  boil a large pot of water for the rice noodles.  While water is boiling, saute the onion, zucchini, squash, garlic, and tomatoes in olive oil, salt and pepper and dried parsley.  Once translucent and tomatoes have opened and cooked through add the lemon, spinach, and shrimp and a little more salt.  Stir to incorporate everything and once the shrimp have cooked through(as soon as they are pink they  are done)  add the broth and cook for 1 more minute.  To serve, mix the noodles in with the shrimp and vegetable sauce.  Serve immediately!  To die for!!! Yum!