| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Italian |
Italian4 |
6 |
servings |
INGREDIENTS
| 3 |
c |
Uncooked medium shell |
|
|
Macaroni |
| 1 |
tb |
Olive or vegetable oil |
| 1 |
|
Container pesto or; (8 ounces) |
| 1 |
c |
Pesto |
| 4 |
|
Italian plum tomatoes; each cut |
|
|
Into 4 wedges |
| 1/2 |
c |
Small pitted ripe olives |
| 1/4 |
c |
White wine vinegar |
| 4 |
c |
Coarsely shredded spinach |
| 1 |
pk |
Frozen cooked; (6 ounces) |
|
|
Tiny shrimp; thawed |
|
|
Grated parmesan cheese |
INSTRUCTIONS
Cook macaroni as directed on package; drain. Rinse in cold water; drain and
toss with oil. Mix pesto, tomatoes, olives and vinegar in large bowl.
Arrange 2 cups of the macaroni and 2 cups of the spinach on pesto mixture;
repeat with remaining macaroni and spinach.
Cover and refrigerate at least 2 hours, but no longer than 24 hours. Add
cooked tiny shrimp. Toss; sprinkle with cheese.
Per serving: 10 Calories (kcal); trace Total Fat; (9% calories from fat);
trace Protein; 3g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe by: Betty Crocker's Smartcook
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