Yield: 6 Servings
Measure | Ingredient |
---|---|
3 cups | Uncooked medium shell macaro |
1 tablespoon | Olive or vegetable oil |
1 cup | Pesto -or- |
1 carton | (8-oz) pesto |
½ cup | Small pitted ripe olives |
¼ cup | White wine vinegar |
4 \N | Italian Plum tomatoes; cut each into 4 wedges |
4 cups | Coarsely shredded spinach |
\N \N | Grated Parmesan cheese; if desired |
1 pack | (6-oz) frozen tiny shrimp; thawed |
From: Wendy Lockman <wlockman@...> Date: Wed, 13 Mar 1996 07:58:10 -0500 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 1-¼ CUPS EACH); 515 CALORIES PER SERVING.
MC-RECIPE@...
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