Pesto Shrimp Primavera

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).

• Ready In: 40 mins
• Serves: 8

Ingredients

• 1 (1 lb) package penne pasta, cooked according to the package
• 1 (7 ounce) container  of refrigerated pesto sauce, divided (or make one if you like)
• 1  red bell pepper, seeded and thinly sliced
• 1  orange bell pepper, seeded and thinly sliced
• 1  small red onion, peeled and chopped
• 2  tablespoons olive oil
• 1  zucchini, quartered lengthwise and slice about 2 cups
• 1  lb large shrimp, peeled and divined
• 1  teaspoon salt

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.