Shrimp and Pasta Medley

• 1/2 pound dry egg noodles or fettuccine
• 4 tablespoons olive oil
• 1 cup coarsely chopped red onions
• 1 pound small zucchini, cut into 1-inch thick slices, about 3 cups
• 2 sweet red peppers, cored and seeded, cut into 1/2-inch cubes
• Salt and freshly ground pepper to taste
• 1 1/4 pounds medium shrimp, peeled and deveined
• 6 ripe plum tomatoes, cut into 1/2-inch cubes
• 1 tablespoon finely chopped garlic
• 1 tablespoon finely chopped ginger
• 1/4 teaspoon red pepper flakes
• 1/4 cup pitted small green olives
• 1/2 teaspoon saffron stems
• 4 tablespoons fresh chopped coriander or basil
• 1 tablespoon red-wine vinegar

1. Bring salted water to a boil, add the noodles, stir and cook according to package instructions.
2. The pasta should be al dente.
3. Drain and reserve 1/4 cup of cooking liquid.
4. Meanwhile, heat 2 tablespoons of the olive oil in a large skillet or wok.
5. Add the onions, zucchini, red peppers, salt and pepper.
6. Cook, stirring, over high heat until wilted, about 3 minutes.
7. Add the shrimp, tomatoes, garlic, ginger, pepper flakes, olives and saffron.
8. Cook and stir about 3 minutes longer over high heat.
9. Add the remaining 2 tablespoons olive oil, the drained noodles, the basil or coriander, the vinegar and, if needed, the reserved cooking liquid.
10. Toss and stir well.
11. Bring to a simmer and cook for 2 minutes.
12. Serve immediately.

egg noodles, olive oil, red onions, zucchini, sweet red peppers, salt, shrimp, tomatoes, garlic, ginger, red pepper, green olives, saffron stems, coriander, redwine vinegar

Taken from cooking.nytimes.com/recipes/4565 (may not work)