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Pot of Green Pesto Pasta

Yields6 ServingsPrep Time5 minsCook Time10 minsTotal Time15 mins

Pot of Green Pesto Pasta

 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.

Nutrition Facts

0 servings

Serving size

1 1/2 Cups

Amount per serving
Calories381
% Daily Value *
Total Fat 16g21%

Saturated Fat 3g15%
Cholesterol 161mg54%
Sodium 653mg29%
Total Carbohydrate 32g12%

Dietary Fiber 4g15%
Total Sugars 4g
Protein 26g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.