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SHRIMP & PESTO PASTA
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| 6 oz. | Whole wheat spaghetti, uncooked |
| 1/2 c. | Pesto |
| 1/2 c. | Chicken broth |
| 2 tbsp. | Evoo |
| 1/2 lb. | Medium shrimp, peeled & uncooked |
| 1 tbsp. | Seasoned salt |
| 1/3 c. | Sun-dried tomatoes |
| 1c. | Sliced zucchini |
| 1/2 c. | Grated Parmesan cheese |
| 1/2 c. | Chopped basil |
1) For the Pasta: Prepare, drain, set aside
2) For the shrimp: Heat the olive oil.
Add the shrimp & sauté until they become opaque (approximately 3-5 min.). Add the pesto sauce & chicken broth & bring to simmer. Stir in the seasoning, sun-dried tomatoes & zucchini. Cook for 3 mim. & pour over pasta. Top w/ basil & parmesan cheese. Serve.
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