Using a packaged pesto sauce mix saves time in this 20-minute orzo pasta salad recipe. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Prepare orzo pasta according to package directions. Drain; reserving 1/4 cup of the pasta cooking water. Stir 1 teaspoon of the pesto mix into the reserved cooking water; set aside.

  • While pasta is boiling, combine 3 teaspoons of the pesto mix and 1 tablespoon of the olive oil in a large resealable plastic bag. Seal and shake to combine. Add shrimp to bag; seal and turn to coat. Set aside.

  • Cook zucchini in a large skillet in the remaining 1 tablespoon hot oil over medium-high heat for 1 to 2 minutes, stirring often. Add the pesto-marinated shrimp to the skillet and cook for 4 to 5 minutes or until shrimp is opaque.

  • Add the cooked pasta to the skillet with the zucchini and shrimp mixture. Stir in the reserved pasta water until absorbed, scraping up any seasoning in the bottom of the pan. Season with salt and pepper. Squeeze the lemon halves over the pasta just before serving. Top with Parmesan.

Nutrition Facts

361 calories; total fat 10.1g 16% DV; saturated fat 2.4g; cholesterol 188mg 63% DV; sodium 502mg 20% DV; potassium 541mg 15% DV; carbohydrates 35.8g 12% DV; fiber 1.9g 8% DV; sugar 3g; protein 31.6g 63% DV; exchange other carbs 3; vitamin a iu 360IU; vitamin c 14mg; folate 181mcg; calcium 179mg; iron 2mg; magnesium 75mg.

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Rating: 5 stars
Easy & quick to make. Good flavor with the pesto mix and maybe next time I''ll add chopped onion and bell pepper to give this dish a little more umph. Great dish and added to my healthy eating plan. Oh great source of protein if you are trying to build muscle. Read More