In this salad, the hot pasta will wilt the spinach and soften the squash. Firm tofu, cut into cubes and cooked in a nonstick pan, can be used in place of shrimp.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta, transfer to a large bowl, and toss with squash, olives, spinach, lemon zest and juice, and 1 tablespoon plus 1 teaspoon of the oil. Season with salt and pepper.

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  • In a large skillet, heat remaining 2 teaspoons oil over medium-high. Add shrimp and cook, stirring occasionally, until opaque throughout, about 3 minutes. Season with salt and pepper. Top pasta with shrimp.

Reviews (1)

82 Ratings
  • 5 star values: 14
  • 4 star values: 12
  • 3 star values: 35
  • 2 star values: 20
  • 1 star values: 1
Rating: Unrated
08/03/2011
Kudos for a recipe that's healthy and so easy to make. It was a tad bland. Next time I might saute the shrimp in some garlic or add some chili pepper.