Friday, September 9, 2011

Pasta Tossed with Shrimp, Vegetables, and Pesto

I love the pesto I made a few nights ago, but I had yet to try it tossed together with pasta.  Jazz up the classic duo by adding loads of fresh veggies and the fun vegan shrimp from Vegetarian Plus.  This dish feels super summery, and is a great farewell to the season now that we're in the last few weeks of summer weather.  Add your favorite bread and a salad on the side.

  • 1 and 1/2 cups diagonally sliced snow peas
  • 1 and 1/2 cups julienne-cut yellow squash
  • 2 teaspoons olive oil
  • 12 ounces Vegetarian Plus shrimp, thawed
  • 1/2 cup vegetable broth
  • 4 cups hot cooked farfalle pasta*
  • 1 and 1/2 cups halved cherry tomatoes
  • 1/4 cup crumbled vegan feta (such as Sunergia)
  • 1/4 cup Classic Pesto
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
1. Cook the snow peas and yellow squash in boiling water for 45 seconds, just until crisp-tender.  Drain.

2. Heat the olive oil in a large skillet over medium heat.  Add the shrimp and cook for 3 minutes.  Add the snow peas, yellow squash, and broth.  Cover and cook for 30 seconds.

3. In a large bowl, combine the shrimp mixture, cooked pasta, cherry tomatoes, feta, pesto, lemon juice, salt, and black pepper; toss well to combine.

*Begin heating the water to cook the farfalle before you do anything else, and the pasta will be hot and cooked right when the shrimp mixture is done.  To yield 4 cups cooked farfalle, start with about 3 cups uncooked pasta.

Nutrition Info:
6 servings (1 and 1/3 cups), Calories 293 

Tasting Notes:
Wonderful fresh veggies, and delicious pesto with a nice hint of lemon juice coating the farfalle and shrimp.  In short, a great end-of-summer meal.  I think this dish was even better served at room temperature the next day, after the flavors have time to blend. 


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