Green Pesto Pasta
Prep: 5 minutes Cook: 10 minutes Serves: 6
1 package (8.8 ounces) fresh linguini
1 tablespoon olive oil
1 pound Mediterranean shrimp, tail shells removed, if necessary
1 package (16 ounces) zucchini noodles
1 bag (12 ounces) vegetable medley
1 container (6.5 ounces) refrigerated pesto
Chopped basil for garnish (optional)
- In a large saucepot, prepare linguini as the label directs. Reserve ¼ cup cooking water, drain linguini and return to the saucepot; cover to keep warm.
- In a large skillet, heat oil over medium-high heat. Add shrimp; cook 4 minutes or until internal temperature reaches 145°, turning once. Transfer shrimp to bowl; cover to keep warm.
- In the same skillet, cook zucchini noodles and ¼ cup water, covered, over medium-high heat 3 minutes or until tender-crisp; transfer to a bowl with shrimp.
- Prepare vegetables in the microwave oven as the label directs.
- Add reserved cooking water, pesto and shrimp mixture to saucepot with pasta; toss, then fold in vegetables. Serve pasta garnished with basil, if desired. Makes about 8 cups.
Approximate nutritional values per serving (1½ cups): 381 Calories, 16g Fat (3g Saturated), 161mg Cholesterol, 653mg Sodium, 32g Carbohydrates, 4g Fiber, 4g Sugars, 0g Added Sugars, 26g Protein
