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Using a packaged pesto sauce mix saves time in this 20-minute orzo pasta salad recipe.

Source: Diabetic Living Magazine


Recipe Summary

20 mins
20 mins


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

1 cup
361 calories; protein 31.6g; carbohydrates 35.8g; dietary fiber 1.9g; sugars 2.7g; fat 10.1g; saturated fat 2.4g; cholesterol 187.7mg; vitamin a iu 360.4IU; vitamin c 13.8mg; folate 180.5mcg; calcium 179.2mg; iron 2.5mg; magnesium 75.4mg; potassium 541.5mg; sodium 501.9mg.

3 1/2 lean protein, 2 starch, 1/2 fat, 1/2 other carbohydrate