Shrimp, Squash & Spinach Pasta Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 c. whole wheat pasta (spiral or bowtie)3 oz. shrimp2 c. fresh spinach1/2 yelow summer squash sliced into very thin rounds1tsp. olive oillemon juice and zestsalt and pepper1/2 tbsp. of capers (the original calls for kalamata olives, but I didn't have any on hand - the capers worked really well)
boil the pasta according to directions, toss shrimp in with boiling pasta when about half way done (for frozen shrimp) with only a minute or so left for pasta for fresh shrimp.
slice the squash very thin, almost see-through. Put the squash and spinach in bowl.
Drain pasta and shrimp when cooked, whiile the pasta is still warm toss with veggies, capers, olive oil, lemon juice, and salt and pper. the warm pasta will "cook" the spinach and squash slightly.
Serve immediately or cool and serve later. I made the day before and was great for a brown bag lunch.
Number of Servings: 1
Recipe submitted by SparkPeople user TEXASDEVIL.
slice the squash very thin, almost see-through. Put the squash and spinach in bowl.
Drain pasta and shrimp when cooked, whiile the pasta is still warm toss with veggies, capers, olive oil, lemon juice, and salt and pper. the warm pasta will "cook" the spinach and squash slightly.
Serve immediately or cool and serve later. I made the day before and was great for a brown bag lunch.
Number of Servings: 1
Recipe submitted by SparkPeople user TEXASDEVIL.
Nutritional Info Amount Per Serving
- Calories: 329.5
- Total Fat: 6.6 g
- Cholesterol: 165.7 mg
- Sodium: 371.5 mg
- Total Carbs: 43.3 g
- Dietary Fiber: 8.9 g
- Protein: 28.3 g
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