Mushroom, Red Pepper and Shrimp Pesto Pasta
- Number of Servings: 3
Ingredients
9 large shrimp2 cups fresh mushrooms, sliced1 cup sliced sweet red pepper7 oz. dry Ronzoni Healthy Harvest thin spaghetti2.5 T extra virgin olive oilKnorr's dry pesto sauce mix4T extra virgin olive oil3/4 C water
Saute sliced red peppers and mushrooms in 1.5T extra virgin olive oil.
Remove from pan.
Make Knorr's dry pesto sauce with 4 oz. of extra virgin olive oil and 3/4 C water.
Prepare 7 oz. of Ronzoni Healthy Harvest thin spaghetti
While pasta is cooking...sautee shrimp with 1T extra virgin olive oil for about 4 minutes.
Toss it all together and serve.
Number of Servings: 3
Recipe submitted by SparkPeople user CHEFFERIN.
Remove from pan.
Make Knorr's dry pesto sauce with 4 oz. of extra virgin olive oil and 3/4 C water.
Prepare 7 oz. of Ronzoni Healthy Harvest thin spaghetti
While pasta is cooking...sautee shrimp with 1T extra virgin olive oil for about 4 minutes.
Toss it all together and serve.
Number of Servings: 3
Recipe submitted by SparkPeople user CHEFFERIN.
Nutritional Info Amount Per Serving
- Calories: 530.9
- Total Fat: 32.1 g
- Cholesterol: 31.9 mg
- Sodium: 33.9 mg
- Total Carbs: 53.9 g
- Dietary Fiber: 8.6 g
- Protein: 13.2 g
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