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Pesto Pasta Primavera With Shrimp Recipe

Pesto Pasta Primavera With Shrimp Recipe

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Ingredients:

Serving

12 oz long fusilli
2 tbsp pine nuts
2 tbsp olive oil
1 lb shrimp, preferably extra-large, peeled and deveined
8 oz yellow squash , halved lengthwise, diagonally cut into 1/4-inch-thick slices
1 (7 oz) container pesto sauce , about 3/4 cup
1 (8 oz) package frozen sugar snap peas, thawed
12 oz cherry tomatoes, halved , about 1-1/2 cups
8 oz bocconcini, halved (small mozzarella balls)
1 cup fresh basil, coarsely chopped

Directions:

Cook pasta according to package directions; drain, reserving 1/2 cup cooking water. Meanwhile, heat large, deep skillet over medium heat. Add pine nuts; cook, stirring, until just golden, 1-2 minutes. Remove nuts from pan; reserve.
In same skillet, heat oil. Add shrimp; cook, stirring, until just turning pink, 1-2 minutes. Add squash; cook until slightly softened, 2-3 minutes. Add reserved cooking water and pesto, then snap peas and pasta; gently toss until well-coated and heated through. Remove from heat; stir in tomatoes, bocconcini and basil. Serve sprinkled with pine nuts.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	561.49 Kcal (2351 kJ)
Calories from fat	286.64 Kcal
		% Daily Value*
Total Fat	31.85g	49%
Cholesterol	59.9mg	20%
Sodium	935.62mg	39%
Potassium	315.92mg	7%
Total Carbs	55.48g	18%
Sugars	4.6g	18%
Dietary Fiber	3.36g	13%
Protein	19.74g	39%
Vitamin C	12mg	20%
Iron	6mg	33%
Calcium	72.3mg	7%

Amount Per 100 g
Calories	196.66 Kcal (823 kJ)
Calories from fat	100.39 Kcal
		% Daily Value*
Total Fat	11.15g	49%
Cholesterol	20.98mg	20%
Sodium	327.7mg	39%
Potassium	110.65mg	7%
Total Carbs	19.43g	18%
Sugars	1.61g	18%
Dietary Fiber	1.18g	13%
Protein	6.92g	39%
Vitamin C	4.2mg	20%
Iron	2.1mg	33%
Calcium	25.3mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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