This was a perfect summer meal, can be prepared in about 30 minutes, and can be changed to include different vegetables in season.
1 pound of shrimp, peeled and de-veined
1 1/2 cups of orzo pasta (I used Wegman's Organic whole wheat orzo in the Italian Classics line)
1 6 ounce bag of Wegmans baby spinach, rinsed and drained. (I cut off long stems)
1 can of cannellini beans, rinsed and drained
1-2 Tablespoons of olive oil (I used F. Olivers Heady Garlic)
1 red pepper, sliced thinly
1/2 large Vidalia onion, diced
2 garlic cloves, pressed or minced.
1/2 lemon, squeezed
1 jar (8 ounce) of Classico traditional basil pesto
1/2 cup black olives, whole or sliced
Grated Pecorino Romano cheese
salt and pepper to taste
1. Cook pasta according to directions, drain.
2. In large skillet or electric frypan, swirl 1-2 Tablespoons of olive oil in the pan. (heat 350 degrees)
3. Add diced onion, garlic, and red pepper. Saute' till soft.
4. Add fresh shrimp and cook till pink. Do not overcook.
5. Add spinach and wilt quickly.
6. Add beans.
7. Squeeze the 1/2 of lemon juice into the pan. Remove any seeds.
8. Add pesto.
9. Incorporate pasta, and toss to coat and mix.
10. Season with salt, pepper, and dust with Pecorino Romano cheese.
11. Garnish top with olives and fresh basil leaves.
Enjoy! You could also use zucchini and yellow squash in this dish, or substitute baby kale for spinach. Serves 4. If you have it leftover, I'd try to finish it the next day. Seafood is best eaten within a day or so.