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Nut-Free Pesto Penne With Shrimp

Yields6 Servings

 2 cups basil leaves
 2 cloves garlic
 ¼ cup grated Parmesan
 6 tbsp olive oil, divided
 ½ lb whole wheat penne or other pasta
 1 lb fresh (or frozen and thawed) peeled, deveined medium or large shrimp, patted dry
 2 medium zucchini, sliced into ¼” rounds
1

Make pesto: Combine basil, garlic, cheese and ½ cup of the oil in food processor. Season with freshly ground black pepper. Blend until smooth and set aside.

2

Cook pasta per package directions. Drain, reserving 1 cup pasta cooking water.

3

Heat 1 tablespoon of the remaining oil in large skillet over medium heat. Add shrimp and cook, turning once, until opaque and just cooked through, 1 to 2 minutes. Transfer to plate.

4

In same skillet, heat remaining oil. Add zucchini, turning only
occasionally, until tender and golden brown in spots, 5 to 7 minutes.

5

Stir pasta, shrimp and pesto into pan, adding pasta cooking water a tablespoon at a time to loosen as necessary. Toss to combine. Season with salt and pepper to taste.

Nutrition Facts

6 servings

Serving size

1

Amount per serving
Calories374
% Daily Value *
Total Fat 17g22%

Saturated Fat 3g15%
Cholesterol 116mg39%
Sodium 205mg9%
Total Carbohydrate 31g12%

Dietary Fiber 7g25%
Protein 24g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.