Post by mandie68 on Jan 15, 2012 20:07:03 GMT -5
6 Servings
Prep/Total Time: 30 min.
Ingredients
9 ounces uncooked linguine
1 pound cooked medium shrimp, peeled and deveined
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 medium yellow summer squash, sliced
1 cup fresh baby carrots, halved lengthwise
1 tablespoon butter, melted
1/2 teaspoon lemon pepper seasoning
1/4 teaspoon salt
1/2 cup prepared pesto
1/2 cup shredded Parmesan cheese
1/2 cup chopped walnuts, toasted, optional
Directions
•Cook linguine according to package directions, adding shrimp during
the last minute. Meanwhile, in a greased 15-in. x 10-in. x 1-in.
baking pan, combine the asparagus, squash and carrots. Drizzle with
butter; sprinkle with lemon-pepper and salt.
•Bake, uncovered, at 450° for 15-20 minutes or until vegetables
are tender, stirring once.
•Drain linguine and shrimp; transfer to a serving bowl. Add the
vegetable mixture and pesto; toss gently. Sprinkle with cheese and
walnuts if desired.
•Yield: 6 servings.