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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a simple dish. If you use the already made pesto in the refrigerated section, people will think you worked forever to make this. I can not eat this—I’m allergic to seafood-but my family tells me it’s wonderful (I hate them). Ingredients:
1 (1 lb) package penne pasta, cooked according to the package |
1 (7 ounce) container of refrigerated pesto sauce, divided (or make one if you like) |
1 red bell pepper, seeded and thinly sliced |
1 orange bell pepper, seeded and thinly sliced |
1 small red onion, peeled and chopped |
2 tablespoons olive oil |
1 zucchini, quartered lengthwise and slice about 2 cups |
1 lb large shrimp, peeled and divined |
1 teaspoon salt |
Directions:
1. Toss the hot penne pasta with 3 tablespoons of pesto sauce. Put pasta on large platter and cover to keep warm.
2. Over medium high heat, cook the peppers and onion in oil 8 minutes. Add the zucchini, shrimp and salt; cook for 8 more minutes or until the shrimp are opaque, stirring frequently.
3. Top the pasta with mixture; add the remaining pesto and toss.
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