Pasta Tossed with Shrimp, Vegetables, and Pesto

This summery pasta can easily become a complete meal; just add salad and bread.

Yield: 6 servings (serving size: 1 1/3 cups)

Ingredients

• 1 1/2  cups  diagonally sliced snow peas
• 1 1/2  cups  julienne-cut yellow squash
• 2  teaspoons  olive oil
• 3/4  pound  large shrimp, peeled and deveined
• 1/2  cup  fat-free, less-sodium chicken broth
• 4  cups  hot cooked farfalle (about 3 cups uncooked bow tie pasta)
• 1 1/2  cups  cherry tomatoes, halved
• 1/4  cup  (1 ounce) crumbled feta cheese
• 1/4  cup  Classic Pesto
• 1  tablespoon  lemon juice
• 1/2  teaspoon  salt
• 1/8  teaspoon  black pepper

Preparation

Bring water to a boil in a saucepan; add snow peas and squash. Cook 45 seconds or until crisp-tender; drain.

Heat oil in a large nonstick skillet over medium heat. Add shrimp; cook 3 minutes or until done. Add snow pea mixture and broth. Cover and cook 30 seconds or until thoroughly heated.

Combine shrimp mixture, pasta, and remaining ingredients in a large bowl; toss well.

Nutritional Information

Calories:

293 (26% from fat)

Fat:

8.6g (sat 2.8g,mono 3.8g,poly 1.4g)

Protein:

18g

Carbohydrate:

35.8g

Fiber:

3.2g

Cholesterol:

75mg

Iron:

4mg

Sodium:

475mg

Calcium:

148mg