Pot of Green Pesto Pasta
1. In large saucepot, prepare linguine as label directs. Reserve ¼ cup cooking water, drain linguine and return to saucepot; cover to keep warm.
2. In large skillet, heat oil over medium-high heat. Add shrimp; cook 4 minutes or until internal temperature reaches 145°, turning once. Transfer shrimp to bowl; cover to keep warm.
3. In same skillet, cook zucchini noodles and ¼ cup water, covered, over medium-high heat 3 minutes or until tender-crisp; transfer to bowl with shrimp.
4. Prepare vegetables in microwave oven as label directs.
5. Add reserved cooking water, pesto and shrimp mixture to saucepot with pasta; toss, then fold in vegetables. Serve pasta garnished with basil, if desired. Makes about 8 cups.
- 16 g Fat
- 3 g Saturated
- 161 mg Cholesterol
- 653 mg Sodium
- 32 g Carbohydrates,
- 4 g Fiber
- 4 g Sugars
- 26 g Protein
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Nutritional Information
- 16 g Fat
- 3 g Saturated
- 161 mg Cholesterol
- 653 mg Sodium
- 32 g Carbohydrates,
- 4 g Fiber
- 4 g Sugars
- 26 g Protein
Directions
1. In large saucepot, prepare linguine as label directs. Reserve ¼ cup cooking water, drain linguine and return to saucepot; cover to keep warm.
2. In large skillet, heat oil over medium-high heat. Add shrimp; cook 4 minutes or until internal temperature reaches 145°, turning once. Transfer shrimp to bowl; cover to keep warm.
3. In same skillet, cook zucchini noodles and ¼ cup water, covered, over medium-high heat 3 minutes or until tender-crisp; transfer to bowl with shrimp.
4. Prepare vegetables in microwave oven as label directs.
5. Add reserved cooking water, pesto and shrimp mixture to saucepot with pasta; toss, then fold in vegetables. Serve pasta garnished with basil, if desired. Makes about 8 cups.