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Ingredients Jump to Instructions ↓

  1. 3 c Uncooked medium shell macaro

  2. 1 tb Olive or vegetable oil

  3. 1 c Pesto or 1 Container (8 ounces) pesto

  4. 1/2 c Small pitted ripe olives

  5. 1/4 c White wine vinegar

  6. 4 Italian plum tomatoes, each 4 wedges

  7. 4 c Coarsely shredded spinach

  8. Grated parmesan cheese, if -desired 1 pk (6 ounces) frozen tiny

  9. 2 cups macaroni and 2 cups spinach on olive mixture; repeat with remaining macaroni and spinach. Cover and refrigerate at least

  10. 2 hours. Add shrimp. Toss and sprinkle with cheese.

  11. 6 SERVINGS (ABOUT 1-1/4 CUPS EACH);

  12. 515 CALORIES PER SERVING.

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