Pesto Shrimp Pasta Toss

• 9 ounces uncooked linguine
• 1 pound cooked medium shrimp, peeled and deveined
• 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
• 1 medium yellow summer squash, sliced
• 1 cup fresh baby carrots, halved lengthwise
• 1 tablespoon butter, melted
• 1/2 teaspoon lemon pepper seasoning
• 1/4 teaspoon salt
• 1/2 cup prepared pesto
• 1/2 cup shredded Parmesan cheese
• 1/2 cup chopped walnuts, toasted, optional

1. Cook linguine according to package directions, adding shrimp during the last minute. Meanwhile, in a greased 15x10x1-in. baking pan, combine the asparagus, squash and carrots. Drizzle with butter; sprinkle with lemon-pepper and salt.
2. Bake, uncovered, at 450u0b0 for 15-20 minutes or until vegetables are tender, stirring once.
3. Drain linguine and shrimp; transfer to a serving bowl. Add the vegetable mixture and pesto; toss gently. Sprinkle with cheese and walnuts if desired.

linguine, shrimp, fresh asparagus, fresh baby carrots, butter, lemon pepper, salt, pesto, parmesan cheese, walnuts

Taken from www.tasteofhome.com/recipes/pesto-shrimp-pasta-toss/ (may not work)