| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Italian |
Pasta, Italian |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Uncooked medium shell macaro |
| 1 |
tb |
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 |
pk |
(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
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