INGREDIENTS
8 oz. whole wheat linguini
1 bunch asparagus, trimmed, cut into 2-inch pieces
3 tsp. olive oil
1 lb. shrimp, peeled and deveined
3 garlic cloves, minced
1/4 tsp. red pepper flakes
1 (14 oz.) can Italian peeled tomatoes
1/4 tsp. salt
3 TBSP. prepared pesto
Grated zest of one lemon
10 pitted black olives, chopped (not cured in oil)
DIRECTIONS
Cook linguini according to package instruction, omitting salt, and adding asparagus during last minute of cooking.
Drain and keep warm.
Heat 1 tsp. oil in large nonstick skillet over medium-high heat.
Add shrimp, garlic, and pepper flakes; cook, stirring frequently, just until shrimp turn pink.
Transfer to plate.
Serves 4.
