Pasta Tossed with Shrimp, Vegetables, and Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This summery pasta can easily become a complete meal; just add salad and bread. Ingredients:
1 1/2 cups diagonally sliced snow peas |
1 1/2 cups julienne-cut yellow squash |
2 teaspoons olive oil |
3/4 pound large shrimp, peeled and deveined |
1/2 cup fat-free, less-sodium chicken broth |
4 cups hot cooked farfalle (about 3 cups uncooked bow tie pasta) |
1 1/2 cups cherry tomatoes, halved |
1/4 cup (1 ounce) crumbled feta cheese |
1/4 cup classic pesto |
1 tablespoon lemon juice |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
Directions:
1. Bring water to a boil in a saucepan; add snow peas and squash. Cook 45 seconds or until crisp-tender; drain.
2. Heat oil in a large nonstick skillet over medium heat. Add shrimp; cook 3 minutes or until done. Add snow pea mixture and broth. Cover and cook 30 seconds or until thoroughly heated.
3. Combine shrimp mixture, pasta, and remaining ingredients in a large bowl; toss well.
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