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Pasta Tossed with Shrimp, Vegetables, and Pesto

Yield 6 servings (serving size: 1 1/3 cups)
This summery pasta can easily become a complete meal; just add salad and bread.

Ingredients

  • 1 1/2 cups diagonally sliced snow peas
  • 1 1/2 cups julienne-cut yellow squash
  • 2 teaspoons olive oil
  • 3/4 pound large shrimp, peeled and deveined
  • 1/2 cup fat-free, less-sodium chicken broth
  • 4 cups hot cooked farfalle (about 3 cups uncooked bow tie pasta)
  • 1 1/2 cups cherry tomatoes, halved
  • 1/4 cup (1 ounce) crumbled feta cheese
  • 1/4 cup Classic Pesto
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper

Nutrition Information

  • calories 293
  • caloriesfromfat 26 %
  • fat 8.6 g
  • satfat 2.8 g
  • monofat 3.8 g
  • polyfat 1.4 g
  • protein 18 g
  • carbohydrate 35.8 g
  • fiber 3.2 g
  • cholesterol 75 mg
  • iron 4 mg
  • sodium 475 mg
  • calcium 148 mg

How to Make It

  1. Bring water to a boil in a saucepan; add snow peas and squash. Cook 45 seconds or until crisp-tender; drain.

  2. Heat oil in a large nonstick skillet over medium heat. Add shrimp; cook 3 minutes or until done. Add snow pea mixture and broth. Cover and cook 30 seconds or until thoroughly heated.

  3. Combine shrimp mixture, pasta, and remaining ingredients in a large bowl; toss well.