Pesto Shrimp Pasta Toss

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  • Pesto Shrimp Pasta Toss

Delicious and healthy. Can be vegan or you can add chicken instead of shrimp. Quick and easy too.

Pesto Shrimp Pasta Toss

Also seen on Project Queen.org

Ingredients

9 ounces linguini ( uncooked )
1 pound cooked shrimp ( medium, peeled and deveined )
1 pound asparagus ( trimmed and cut into 2 inch pieces )
1 summer squash ( medium yellow, sliced )
1 cup baby carrots ( halved lengthwise )
1 tablespoon butter ( melted )
1/2 teaspoon lemon pepper seasoning
1/4 teaspoon salt
1/2 cup pesto ( prepared )
1/2 cup parmesan cheese, shredded
1/2 cup walnuts ( chopped, toasted, optional )

Directions

Directions:
1. Cook linguine according to package directions, adding shrimp during the last minute. Meanwhile, in a greased 15 x 10 baking pan, combine asparagus, squash and carrots. Drizzle with butter; sprinkle with lemon-pepper and salt.

2. Bake, uncovered, at 450 degrees F for 15-20 minutes or until vegetables are tender, stirring once.

3. Drain linguine and shrimp; transfer to a serving bowl. Add the vegetable mixture and pesto; toss gently. Sprinkle with cheese and walnuts if desired.

Servings

4

From Project Queen.org

Complementary Recipe(s)

Pesto Shrimp Pasta Toss


Adapted from Taste of Home

 


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