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

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

How to Make It

Step 1

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

Step 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.

Step 3

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

Ratings & Reviews

dlwykes's Review

August 18, 2013
Made this last night for dinner exactly as written and both my husband and I thought it was bald. Would not make it again. However, we did enjoy the pesto and would definitely make that again.

semeagher's Review

August 21, 2012
This was a great dish! I have to admit I made a fair amount of changes, but think the base dish is very solid. I replaced the squash with mushrooms and the grape tomatoes with sun dried tomatoes. My husband doesn't like squash or regular tomatoes. And we had green peppers, but I was saving them for something else. As it turns out I could have used them. Anyway, I also forgot the chicken broth so we didn't use it, instead I just used some of the water from the pasta. But even though I didn't use the exact recipe it was still very good and it was the basics of the recipe that made it so tasty. So I give this four stars.

rstarrlemaitre's Review

September 09, 2011

bwillia2's Review

November 06, 2009
Great weeknight recipe. Left out squash, and used Parmesan instead of feta. Flavor was even better the next day!

Clark33436's Review

June 20, 2009
I thought this was very quick and easy, packed with flavor! We all loved it and the next day the leftovers were even better.