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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 293
  • Calories from fat: 26%
  • Fat: 8.6g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.4g
  • Protein: 18g
  • Carbohydrate: 35.8g
  • Fiber: 3.2g
  • Cholesterol: 75mg
  • Iron: 4mg
  • Sodium: 475mg
  • Calcium: 148mg


  • 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


  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.
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