Total Time
40mins
Prep 20 mins
Cook 20 mins

This is a simple dish. If you use the already made pesto in the refrigerated section, people will think you worked forever to make this. I can not eat this—I’m allergic to seafood--but my family tells me it’s wonderful (I hate them).

Ingredients Nutrition

Directions

  1. Toss the hot penne pasta with 3 tablespoons of pesto sauce. Put pasta on large platter and cover to keep warm.
  2. Over medium high heat, cook the peppers and onion in oil 8 minutes. Add the zucchini, shrimp and salt; cook for 8 more minutes or until the shrimp are opaque, stirring frequently.
  3. Top the pasta with mixture; add the remaining pesto and toss.

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