Yield: 6 Servings
|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.
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