Ingredients for Pesto Pasta Primavera With Shrimp
- 1 pound fusilli
- 1/4 cup pine nuts
- 1 tablespoon olive oil
- 1 pound shrimp
- yellow squash
- 1/2 cup pesto
- 1 cup sugar snap peas
- 1/2 cup cherry tomatoes
- 1/2 cup bocconcini cheese
- 1/4 cup fresh basil leaves
- 1/2 cup pasta water
- 1 medium zucchini
- 1 cup butternut squash
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How to Make Pesto Pasta Primavera With Shrimp
- Cook 1 pound pasta according to package directions. Drain, reserving 1/2 cup of pasta water.
- While pasta cooks, heat 1 tablespoon olive oil in a large, deep skillet over medium heat.
- Add 1/4 cup pine nuts to the skillet and cook, stirring frequently, until golden brown (1-2 minutes). Remove nuts from pan and set aside.
- Add 1 pound shrimp to the skillet and cook, stirring occasionally, until pink (1-2 minutes).
- Add 1 medium zucchini (chopped), 1 cup sugar snap peas, and 1 cup butternut squash (cubed) to the skillet. Cook until vegetables are slightly softened (2-3 minutes).
- Stir in the reserved pasta water, 1/2 cup pesto, and the cooked pasta. Toss gently to coat.
- Remove from heat and stir in 1/2 cup cherry tomatoes (halved), 1/2 cup bocconcini cheese (small balls), and 1/4 cup fresh basil leaves (chopped).
- Serve immediately, sprinkled with the reserved pine nuts.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
22g
Fat
30g
Carbs
17g
