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from "Everyday Food® magazine"

In this salad, the hot pasta will wilt the spinach and soften the squash. Firm tofu, cut into cubes and cooked in a nonstick pan, can be used in place of shrimp.

Prep Time: 15 minutes
Total Time: 30 minutes
Yield: Serves 4

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 Everyday Food® magazine

Coarse salt and ground pepper
1/2 pound short pasta, such as fusilli
1 medium yellow squash, thinly sliced crosswise
1/3 cup roughly chopped pitted Kalamata or Nicoise olives
4 lightly packed cups baby spinach (3 1/4 ounces)
1 teaspoon grated lemon zest, plus 2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1 pound large shrimp, peeled and deveined

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1. In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta, transfer to a large bowl, and toss with squash, olives, spinach, lemon zest and juice, and 1 tablespoon plus 1 teaspoon of the oil. Season with salt and pepper.
2. In a large skillet, heat remaining 2 teaspoons oil over medium-high. Add shrimp and cook, stirring occasionally, until opaque throughout, about 3 minutes. Season with salt and pepper. Top pasta with shrimp.

Buy The Ingredients Use Tofu
Product nutrition and information
 Quantity Ingredients Est.Price
  De Cecco Fusilli - $3.19/ea
  Yellow Zucchini - $1.69/lb
  Just FreshDirect Pitted Kalamata Olives
This product is currently unavailable.
  Earthbound Farm Organic Baby Spinach - $3.99/ea
 approx. 5oz  
  Lemons - $0.89/ea Save! 5 for $4
  All-Natural Farm-Raised Shrimp, Cleaned, 26-30/lb
This product is currently unavailable.
You May Already Have
  David's Kosher Salt - $3.19/ea
  Just FreshDirect Ground Tellicherry Pepper - $5.99/ea
  Just FreshDirect Extra-Virgin Olive Oil, Mediterranean Blend - $10.99/ea
 33.8fl oz
Estimated Total:  
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