8.80 oz fresh linguine
1 tbsp olive oil
1 lb Mediterranean shrimp, tail shells removed, if necessary
16 oz zucchini noodles
12 oz vegetable medley
6.50 oz refrigerated pesto
Chopped basil for garnish (optional)
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.
Ingredients
8.80 oz fresh linguine
1 tbsp olive oil
1 lb Mediterranean shrimp, tail shells removed, if necessary
16 oz zucchini noodles
12 oz vegetable medley
6.50 oz refrigerated pesto
Chopped basil for garnish (optional)