Shrimp and Veggie Pesto Pasta

Ingredients

• Shrimp

  Crustaceans, mixed species, raw

  12 oz or 340g

• Sauce, pesto, Classico, basil pesto, ready-to-serve

  ½ cup or 124g

• Mushrooms

  White, raw

  3 cup, pieces or slices or 210g

• Garlic

  Raw

  2 cloves, minced or 6g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Spaghetti

  Dry pasta, enriched

  8 oz or 227g

• Sauce, Alfredo

  Rao's Homemade

  ½ cup or 124g

• Thyme

  Fresh

  1 tbsp or 2g

Directions

1. Bring a large pot of water to a boil.
2. In a separate pan, cook the shrimp with garlic and about 1/4 of the pesto for 2-3 minutes until the shrimp are cooked through.
3. Add the chopped mushrooms, peas, zucchini, and spaghetti to the boiling water, and cook for about 10 minutes until the pasta is al dente.
4. Drain the pot, then mix the pasta and vegetables with the remaining pesto, Alfredo sauce, and fresh thyme. Serve hot and enjoy!