Pasta Tossed With Shrimp, Vegetables, And Pesto

• 1 1/2 cups diagonally sliced snow peas
• 1 1/2 cups julienne-cut yellow squash
• 2 teaspoons olive oil
• 3/4 pound large shrimp, peeled and deveined
• 1/2 cup fat-free, less-sodium chicken broth
• 4 cups hot cooked farfalle (about 3 cups uncooked bow tie pasta)
• 1 1/2 cups cherry tomatoes, halved
• 1/4 cup (1 ounce) crumbled feta cheese
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper

1. Bring water to a boil in a saucepan; add snow peas and squash. Cook 45 seconds or until crisp-tender; drain.
2. Heat oil in a large nonstick skillet over medium heat. Add shrimp; cook 3 minutes or until done. Add snow pea mixture and broth. Cover and cook 30 seconds or until thoroughly heated.
3. Combine shrimp mixture, pasta, and remaining ingredients in a large bowl; toss well.

snow peas, juliennecut yellow squash, olive oil, shrimp, chicken broth, hot cooked farfalle, cherry tomatoes, feta cheese, lemon juice, salt, black pepper

Taken from www.myrecipes.com/recipe/pasta-tossed-with-shrimp-vegetables-pesto (may not work)