- 2 cups uncooked (tiny penne)
- 1 lb uncooked shrimp (no tails), coated with butter and salt & pepper
- 2 medium yellow squash, cut into ½ inch thick slices
- 1 cup cherry tomatoes
- ½ cup pesto
- ½ cup shredded Parmesan cheese
1) Cook penne. Drain. Place in large serving bowl.
2) Heat grill. In large bowl combine shrimp, squash, tomatoes and ¼ cup pesto; stir gently to coat well. Thread shrimp, squash and tomatoes onto skewers.
3) Grill skewers for 3 minutes. Flip. Remove from grill when shrimp is opaque.
4) Coat the shrimp with a little pesto before tossing.
5) Add shrimp and vegetables to penne. Add remaining pesto sauce and toss gently to mix.Sprinkle with cheese and serve.
Serves 3 to 4.