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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Italian Italian, Pasta 6 Servings

INGREDIENTS

3 c Uncooked medium shell macaro
1 T Olive or vegetable oil
1 c Pesto or
1 Container, 8 ounces pesto
1/2 c Small pitted ripe olives
1/4 c White wine vinegar
4 Italian plum tomatoes, each
Into 4 wedges
4 c Coarsely shredded spinach
Grated parmesan cheese, if
desired
1 6 ounces frozen tiny
Shrimp thawed

INSTRUCTIONS

Cook macaroni as directed on package. Rinse in cold water and drain;
toss with oil. Mix pesto, olives, vinegar and tomatoes in large bowl.
Arrange 2 cups macaroni and 2 cups spinach on olive mixture; repeat
with remaining macaroni and spinach. Cover and refrigerate at least 2
hours. Add shrimp. Toss and sprinkle with cheese. 6 SERVINGS (ABOUT
1-1/4 CUPS EACH); 515 CALORIES PER SERVING.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 546
Calories From Fat: 412
Total Fat: 47g
Cholesterol: 55.6mg
Sodium: 1115.1mg
Potassium: 322.2mg
Carbohydrates: 8.3g
Fiber: 1.6g
Sugar: <1g
Protein: 25g


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