Grilled Pesto Shrimp with Pasta

Makes 4 servings (2 cups each)
Prep Time: 30 min
Grilling Time: 8 min

Ingredients:

• Bamboo or metal skewers
• 2 - cups uncooked penne or mostaccioli pasta
• 1 - lb uncooked deveined peeled large shrimp (tail shells removed)
• 2 - medium zucchini, cut into 1/2-inch slices
• 1 - cup cherry tomatoes
• 1/2 - cup basil pesto
• 1 - oz shredded fresh Parmesan cheese (1/4 cup)

Directions:

If using bamboo skewers, soak in water 30 minutes. Cook pasta as directed on package. Drain; place in large serving bowl or dish. Meanwhile, heat gas or charcoal grill.

1. In large bowl, mix shrimp, zucchini, tomatoes and 1/4 cup of the pesto. Stir gently to coat well.
2. Thread shrimp, zucchini and tomatoes onto skewers.
3. Place skewers on grill over medium heat.
4. Cook 6 to 8 minutes, turning once, until shrimp turn pink and opaque and vegetables are crisp-tender.
5. Remove shrimp and vegetables from skewers and add to pasta.
6. Add remaining 1/4 cup pesto and toss gently to mix.
7. Sprinkle with Parmesan cheese.

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