Easy healthy one pan dish. And can always substitute with Costco pesto in a hurry. Can use any type of pasta; I prefer cavatappi.

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Name: Spinach Pesto Pasta with Shrimp
Prep time: 1 h
Cook time: 20 h
Total time: 21 h
Yield: 4
Cuisine: Itatian
Ingredients: 2 cups baby spinach for Pesto; 1 cup fresh basil leaves for Pesto; 1 1/2 cup fresh parsley for Pesto; 6 tablespoon chopped toasted walnets for Pesto; 2 teaspoon Lemon Juice for Pesto; 1/2 teaspoon Kosher salt for Pesto; 1/2 teaspoon Black pepper for Pesto; 1/3 cup Parmesan cheese, grated for Pesto; 1 clove Garlic, chopped for Pesto; 2 tablespoons Extra virgin olive oil for Pesto; 1 cup Grape tomatos halved; 2 cup Broccoli Florets 2-in pieces; 1 bunch Spinach; 1 pound large shrimp peeled and deveined; 1 tablespoon Olive oil; 1 tablespoon unsalted butter

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INGREDIENTS

2 cups baby spinach ; for Pesto
1 cup fresh basil leaves ; for Pesto
1 1/2 cup fresh parsley ; for Pesto
6 tablespoon chopped toasted walnets ; for Pesto
2 teaspoon Lemon Juice ; for Pesto
1/2 teaspoon Kosher salt ; for Pesto
1/2 teaspoon Black pepper ; for Pesto
1/3 cup Parmesan cheese, grated ; for Pesto
1 clove Garlic, chopped ; for Pesto
2 tablespoons Extra virgin olive oil ; for Pesto
1 cup Grape tomatos ; halved
2 cup Broccoli Florets ; 2-in pieces
1 bunch Spinach
1 pound large shrimp ; peeled and deveined
1 tablespoon Olive oil
1 tablespoon unsalted butter

Servings

INSTRUCTIONS

1. To make pesto:

Bring a large saucepan filled with water to a boil. Add spinach and basil, cook for 20 seconds. Remove the spinach and basil, pat dry with paper towels, reserve water in pan.

Place parsley, walnut, Lemon juice, salt, pepper, Parmesan cheese and garlic in food processor, process until chopped. Add spinach max and 2 tablespoons of olive oil, process to combine.

2. Return water in pan to a boil. Add pasta to cook. Add Broccoli Florets or Asparagus and tomato during last 5 minutes of cooking. Drain in a colander over bowl to reserve 3/4 cup cooking liquid.

3. Head 1 tablespoon oil and butter in a large skillet over medium-high. Add shrimp to pan, sprinkle red pepper and black pepper. cook 2 minutes each side.

4. Mix pasta with reserved 3/4 cup cooking liquid, pesto, and shrimp, salt, cook for 1 minute.

NOTES

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Spinach Pesto Pasta with Shrimp

2 cups baby spinach for Pesto
1 cup fresh basil leaves for Pesto
1 1/2 cup fresh parsley for Pesto
6 tablespoon chopped toasted walnets for Pesto
2 teaspoon Lemon Juice for Pesto
1/2 teaspoon Kosher salt for Pesto
1/2 teaspoon Black pepper for Pesto
1/3 cup Parmesan cheese, grated for Pesto
1 clove Garlic, chopped for Pesto
2 tablespoons Extra virgin olive oil for Pesto
1 cup Grape tomatos halved
2 cup Broccoli Florets 2-in pieces
1 bunch Spinach
1 pound large shrimp peeled and deveined
1 tablespoon Olive oil
1 tablespoon unsalted butter

1. To make pesto: 
     Bring a large saucepan filled with water to a boil. Add spinach and basil, cook for 20 seconds. Remove the spinach and basil, pat dry with paper towels, reserve water in pan.
   Place parsley, walnut, Lemon juice, salt, pepper, Parmesan cheese and garlic in food processor, process until chopped. Add spinach max and 2 tablespoons of olive oil, process to combine.

2. Return water in pan to a boil. Add pasta to cook. Add Broccoli Florets or Asparagus  and tomato during last 5 minutes of cooking.  Drain in a colander over bowl to reserve 3/4 cup cooking liquid.

3.  Head 1 tablespoon oil and butter in a large skillet over medium-high.  Add shrimp to pan, sprinkle red pepper and black pepper. cook 2 minutes each side.

4. Mix pasta with reserved 3/4 cup cooking liquid, pesto, and shrimp, salt, cook for 1 minute.

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Nutrition

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Serving Size: 1 Serving (331g)
Recipe Makes: 4 Servings

Calories: 251
Calories from Fat: 90 (36%)

Amt Per Serving		% DV

	Total Fat 10g	13 %
	Saturated Fat 2.9g	15 %
	Monounsaturated Fat 4.2g
	Polyunsanturated Fat 1.5g
Cholesterol 180mg		55 %
Sodium 408mg		14 %
Potassium 1067.7mg		28 %
Total Carbohydrate 13.8g		4 %
	Dietary Fiber 5.7g	23 %
	Sugars, other 8.1g
Protein 29.1g		42 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 251

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