Yield
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

Clark33436
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

dlwykes
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

semeagher
September 09, 2011
N/A

bwillia2's Review

bwillia2
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

rstarrlemaitre
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.