Ingredients
4
4 servings
- •1 (12 ounce) package lasagna noodles, broken into 2-inch pieces
- •1 pound uncooked medium shrimp, peeled and deveined
- •1 cup frozen sweet peas
- •1 tablespoon olive oil
- •½ cup chopped yellow onion
- •½ cup chopped red bell pepper
- •½ cup chopped yellow bell pepper
- •3 cloves garlic, finely chopped
- •1 (7 ounce) container basil pesto
- •½ teaspoon kosher salt
- •¼ teaspoon ground black pepper
- •½ cup shaved Parmesan cheese
Instructions
- Bring 12 cups of salted water to a boil in a pot over medium-high heat. Add pasta and cook for 12 minutes, adding shrimp and peas to water during final 2 minutes of cook time. Drain pasta mixture, reserving 1/2 cup cooking water in a glass measuring cup. Return pasta mixture to pot.
- Meanwhile, heat oil in a small skillet over medium-high heat. Add onion and bell peppers and cook, stirring often, until softened, 6 to 8 minutes. Add garlic and cook, stirring constantly, for 1 minute.
- Add onion mixture, pesto, salt, and pepper to the pasta mixture; stir to combine. Cook over low heat, stirring in reserved cooking water as needed, 1/4 cup at a time, until desired consistency is reached and mixture is heated through. Serve immediately sprinkled with Parmesan cheese.
Nutritional Facts
Per 4 servings
- Calories: 779
- Carbohydrate: 75g
- Fat: 34g
- Fiber: 7g
- Protein: 46g
- Sugar: 7g
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