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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook pasta according to package directions; drain, reserving 1/2 cup cooking water. Meanwhile, heat large, deep skillet over medium heat. Add pine nuts; cook, stirring, until just golden, 1-2 minutes. Remove nuts from pan; reserve. | 2. In same skillet, heat oil. Add shrimp; cook, stirring, until just turning pink, 1-2 minutes. Add squash; cook until slightly softened, 2-3 minutes. Add reserved cooking water and pesto, then snap peas and pasta; gently toss until well-coated and heated through. Remove from heat; stir in tomatoes, bocconcini and basil. Serve sprinkled with pine nuts. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fusilli	12	ounces		302.6	0.0	67.32	1.7
pine nut	2	tablespoons		113.5688	2.2072	2.3102	11.5374
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
shrimp	1		peeled deveined	385.3342	0.0	91.1202	2.312
yellow squash lengthwise	8	ounces	cut	302.6	0.0	67.32	1.7
pesto sauce	1	container		-	-	-	-
sugar snap pea	1	package	thawed frozen	302.6	0.0	67.32	1.7
cherry tomato	12	ounces	halved	302.6	0.0	67.32	1.7
bocconcini	8	ounces		302.6	0.0	67.32	1.7
basil	1	cup	chopped	5.52	0.636	0.7559999999999999	0.1536

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.