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Penne And Shrimp Salad Primavera With Basil Dressing Recipe
|Penne pasta/Similar tubular pasta||1 Pound|
|Thin asparagus||1⁄2 Pound, trimmed and cut into pieces|
|Zucchini||1 , trimmed and cut into 1/2 inch cubes|
|Summer squash||2 Small, trimmed and sliced 1/4 inch thick|
|Large shrimp||1 Pound, shelled and deveined (16 Whole)|
|Red bell pepper||1 Large, diced|
|Red onion||1 , minced|
|Loosely packed basil leaves||1 Cup (16 tbs)|
|Garlic||3 Clove (15 gm)|
|White wine vinegar||3 Tablespoon|
|Dijon style mustard||1 Tablespoon|
|Olive oil/A combination of olive oil and vegetable oil / as per taste||2⁄3 Cup (10.67 tbs)|
|Toasted pine nuts||1⁄2 Cup (8 tbs)|
|Chopped basil leaves||1⁄2 Cup (8 tbs) (Purple / Green)|
|Freshly grated parmesan||1 Tablespoon (Adjust Quantity As Per Taste)|
Serving size: Complete recipe
Calories 4257 Calories from Fat 1865
% Daily Value*
Total Fat 214 g329%
Saturated Fat 27.7 g138.3%
Trans Fat 0 g
Cholesterol 702.6 mg
Sodium 1254.5 mg52.3%
Total Carbohydrates 397 g132.3%
Dietary Fiber 36.1 g144.3%
Sugars 50.1 g
Protein 180 g360.1%
Vitamin A 193.3% Vitamin C 507.1%
Calcium 68.8% Iron 181.6%
*Based on a 2000 Calorie diet
Add the asparagus, the zucchini, and the summer squash, and cook the mixture, stirring, for 2 minutes.
Add the shrimp and cook them, stirring, for 1 minute, or until they are firm.
Drain the mixture thoroughly and refresh it under cold water.
Drain the mixture thoroughly one more time and in a large bowl combine the pasta mixture with the red pepper and the onion.
Make the dressing: In a blender or food processor combine the basil, the garlic, the vinegar, the mustard, and salt and pepper to taste and blend the mixture, until it is smooth.
With the motor running add the oil in a stream and blend the dressing until it is combined well.
Add the dressing to the pasta mixture and toss it gently to combine.
Garnish the salad with the pine nuts and the basil and serve it with the Parmesan.