Penne with Asparagus Spinach Pesto and Cajun Shrimp

May 21, 2014

I am always looking for new and interesting ways to incorporate more veggies into my family's diet. This is a great one AND it includes PASTA! Pasta is not a veggie. But you know that. Anyway, you make a delicious pesto with asparagus and spinach and slather it all over pasta and top it with blackened shrimp! Who wouldn't want that for dinner? The best part is you can make the pesto ahead of time and store it in the fridge. Then, when it's time for dinner you just boil some

For the pesto:

1 bunch asparagus spears (about 1 lb.), ends trimmed and cut into 2" pieces
3 c. (4 1/2 oz.) baby spinach leaves
4 cloves garlic, peeled
1/2 c. grated Parmesan cheese
1/4 c. toasted pine nuts
2 T. lemon juice
1 t. salt
1/4 c. extra virgin olive oil
1/4 c. chicken broth

For the pasta:

1 lb. penne pasta (or any short pasta of your choice), reserve 1 c. of the pasta cooking water prior to draining
1 T. extra virgin olive oil
1 lb. medium raw shrimp, peeled and deveined
2 T. cajun seasoning
2 T. toasted pine nuts

For the pesto: Fill a medium saucepan with water and bring it to a boil over high heat. Add the asparagus and cook for 2-3 minutes, until the spears are bright green and barely tender. Drain the...
See the full directions on my site

Nutritions

Calories
410

Sodium
1584mg
66% DV

Fat
17g
26% DV

Protein
28g
57% DV

Carbs
22g
7% DV

Fiber
3g
13% DV