To say that I like pasta primavera is quite an understatement. Pasta primavera is a dish that consists of pasta and vegetables and I absolutely love all of the endless possibilities that can result from this simple idea! I decided to combine my love for pesto and shrimp into this recipe and boy, did it turn out amazing!


Not only does it taste super delicious, it’s also packed full of good nutrition needed to nourish your body. Shrimp is a lean source of protein and a very good source of vitamin B12 and selenium. Shrimp does contain a rather high amount of cholesterol, so it’s important to remember that a portion size is 3 oz. Zucchini is full of fiber, vitamin C and vitamin K. Whole wheat pasta helps boost this dish up to 9 grams of fiber per serving! The daily recommendation for fiber is 25 grams for women and 38 grams for men. Fiber helps keep your gut working properly, plays a role in preventing heart disease, helps people with diabetes control their blood sugar and can help you feel fuller which may help with weight loss.



Shrimp Pesto Pasta Primavera

by Jennifer Adsit

Makes 4 servings



8 oz whole wheat pasta

2 tbsp olive oil

2 medium zucchini

12 oz shrimp

Dash of salt and pepper

4 tbsp pesto (try our Quick Kale Almond Pesto)



  1. Cook pasta in boiling water according to package instructions until al dente. Drain when finished.
  2. Slice zucchini and cut each circle in half.
  3. Peel and devein shrimp.
  4. Heat olive oil in a pan on medium heat and add the zucchini and shrimp to pan. Add salt and pepper. Cook for about 8-10 minutes, until shrimp is pink and no longer translucent on the inside.
  5. Add cooked pasta and pesto and stir until mixture is combined.


Nourishing Nutrition: (per serving)

Calories: 388          Protein (g): 22          Fat (g): 14          Carbohydrates (g): 48          Sodium (mg): 550              Fiber (g): 9


*Nutrition facts are calculated using our Quick Kale Almond Pesto recipe and would change when using a different kind.