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
Ingredients9 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 )
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.
Adapted from Taste of Home