Pasta Tossed with Shrimp, Vegetables, and Pesto

This summery pasta can easily become a complete meal; just add salad and bread.

Yield:

6 servings (serving size: 1 1/3 cups)

Recipe from

Nutritional 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

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

Preparation

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

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.

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

Note:

Jean Kressy,

September 2002