Shrimp, Squash & Spinach Pasta Salad
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of Shrimp, Squash & Spinach Pasta Salad calories by ingredient
Introduction
this is a modified version of a recipe from Martha Stewart's Everyday Food magazine this is a modified version of a recipe from Martha Stewart's Everyday Food magazineNumber of Servings: 1
Ingredients
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1 c. whole wheat pasta (spiral or bowtie)
3 oz. shrimp
2 c. fresh spinach
1/2 yelow summer squash sliced into very thin rounds
1tsp. olive oil
lemon juice and zest
salt and pepper
1/2 tbsp. of capers (the original calls for kalamata olives, but I didn't have any on hand - the capers worked really well)
Directions
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.