Recipe
Pasta With Herbed Ricotta & Pine Nuts Recipe
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- 6 oz Sliced fresh mushrooms
- 1 sm Sweet red pepper cut into 1-inch chunks
- 28 oz Jar marinara sauce
- 3/4 c Italian salad dressing , divided
- 1 md Zucchini cut into 3/4" thick slices quartered
- 3/4 lb Medium-size fresh shrimp peeled & deveined
- 1 sm Sweet yellow pepper cut into 1-inch chunks
Directions
- Step #1 Cook vegetables & shrimp on your outdoor grill during summer or broil indoors during cold weather.
- Step #2 Either way, you won't miss the fat in this colorful, tangy dish.
- Step #3 1.
- Step #4 In large baking dish, toss vegetables & 1/2 c salad dressing; cover.
- Step #5 2.
- Step #6 In small bowl, toss shrimp & remaining dressing; cover.
- Step #7 Marinate vegetables & shrimp 30 mins; drain.
- Step #8 3.
- Step #9 Grill or broil vegetables until slightly brown, about 5 mins on each side.
- Step #10 Grill or broil shrimp until pink, about 2 mins on each side.
- Step #11 4.
- Step #12 Cook pasta according to package directions; drain.
- Step #13 Meanwhile, in large saucepan, stir this toge through.
- Step #14 Toss hot pasta & sauce.
- Step #15 9 servings (about 1 c each).
- Step #16 For best results, IDEAL by San Giorgio, RONZONI, P&R, use AMERICAN BEAUTY, SAN GIORGIO or SKINNER Fettuccine.
- Step #17 NUTRITIONAL INFORMATION PER SERVING = 1/9 OF RECIPE 270 Calories 12 g Protein 41 g Carbohydrate 6 g Total Fat ( 50 mg Cholesterol 620 mg Sodium [.
- Enjoy the PASTA WITH HERBED RICOTTA & PINE NUTS recipe
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