Shrimp Pesto Pasta With Squash
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 554.3
- Total Fat: 25.3 g
- Cholesterol: 59.3 mg
- Sodium: 734.9 mg
- Total Carbs: 68.1 g
- Dietary Fiber: 10.5 g
- Protein: 29.6 g
View full nutritional breakdown of Shrimp Pesto Pasta With Squash calories by ingredient
Introduction
This makes a delightful summer dish. Try it with mushrooms, snap peas, carrots and serve warm or cold. This makes a delightful summer dish. Try it with mushrooms, snap peas, carrots and serve warm or cold.Number of Servings: 2
Ingredients
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2 tablespoons Olive Oil
15 leaves Basil
6 ounces cooked Ronzoni Healthy Harvest Rotini
8 teaspoons Kraft Parmesan Cheese
1 Cup Summer Squash or other assorted veggies
2 ounces Mozzarella Cheese
20 Pine Nuts
1 tablespoon garlic (you may want to cut in half, I love garlic)
8 Large Shrimp, cooked
Directions
Lightly steam squash or other veggies. Keep warm.
Cook pasta according to package directions.
Place basil, garlic, 12 pine nuts, 6 teaspoons parmesan cheese and oil in food chopper. Chop until well blended.
Add sauce to hot pasta and veggies mix well. Top with remaining nuts, parmesan and mozzarella cheese. Makes two servings. Serve warm or refrigerated.
Number of Servings: 2
Recipe submitted by SparkPeople user FLAGIRL32.
Cook pasta according to package directions.
Place basil, garlic, 12 pine nuts, 6 teaspoons parmesan cheese and oil in food chopper. Chop until well blended.
Add sauce to hot pasta and veggies mix well. Top with remaining nuts, parmesan and mozzarella cheese. Makes two servings. Serve warm or refrigerated.
Number of Servings: 2
Recipe submitted by SparkPeople user FLAGIRL32.