Shrimp Pesto Pasta
This week I wanted to share one of my favorite recipes with you. Enjoy!!
Ingredients:
4 oz Barilla Plus penne pasta
12–14 medium-size precooked, peeled shrimp
3 c chopped baby spinach
1 tomato, chopped
3 Tbsp ready-made pesto OR pesto dry mix and add water and oil.
3 Tbsp crumbled Gorgonzola cheese
2 Tbsp diced walnuts
How to Make it:
1. Boil the pasta according to the package directions.
2. If you’re using frozen shrimp, defrost them by running warm water over them.
3. Drain the pasta.
4. Transfer the pasta to a large bowl and add the remaining ingredients, stirring well to help wilt the spinach and mix in the pesto. Makes 2 servings
EXTRA CREDIT
Eat with mixed greens and two or three slices of raw tomato, sprinkled lightly with salt and drizzled with some balsamic vinaigrette.
Per Serving (Including salad): 490 calories, 27 grams (g) protein, 47 g carbohydrates, 22 g fat (6 g saturated), 8 g fiber, 515 milligrams sodium
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