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Ingredientes
- 3 c. Uncooked medium shell macaro
- 1 Tbsp. Olive or possibly vegetable oil
- 1 c. Pesto -or possibly-
- 1 ct (8-ounce) pesto
- 1/2 c. Small pitted ripe olives
- 1/4 c. White wine vinegar
- 4 x Italian Plum tomatoes, cut each into 4 wedges
- 4 c. Coarsely shredded spinach
- Â Â Grated Parmesan cheese, if you like
- 1 pkt (6-ounce) frzn tiny shrimp, thawed
Direcciones
- Cook macaroni as directed on package. Rinse in cool water and drain; toss with oil. Mix pesto, olives, vinegar and tomatoes in large bowl. Arrange 2 c. macaroni and 2 c. spinach on olive mix; repeat with remaining macaroni and spinach. Cover and chill at least 2 hrs. Add in shrimp.
- Toss and sprinkle with cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 6 servings | |
| Calories 218 | |
| Calories from Fat 186 | 85% |
| Total Fat 20.63g | 26% |
| Saturated Fat 2.86g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 46mg | 2% |
| Potassium 305mg | 9% |
| Total Carbs 8.05g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 4.37g | 3% |
| Protein 1.36g | 2% |
