Bruschetta Penne with Shrimp & Olives

Prep time: 10min
Total time: 20min
Serves 4
1 pkg
Penne Rigate Enriched Pasta with Inulin
375 g
1 pkg
Cooked Pacific White Shrimp (31-40 ct), thawed, tails removed, patted dry
340 g
1 tub
bruschetta topping
227 g
1/3 cup
pitted Kalamata olives, chopped
75 mL
1/2 cup
lightly packed fresh Basil, roughly chopped
125 mL
1⁄4 of the recipe
calories
500
fat
8 g
saturated fat
1.5 g
carbs
76 g
protein
31 g
cholestrol
175 mg
fibre
13 g
sodium
690 mg

Directions

  1. Cook the pasta according to package directions.

  2. Meanwhile, in a large skillet, heat bruschetta with shrimp and olives over low heat.

  3. Drain pasta well. Add to bruschetta mixture and toss. Stir in chopped basil, reserving a few leaves for garnish.

Tip

Great for those busy weeknights, prepared bruschetta mix and pre-cooked shrimp pull this recipe together while the pasta cooks. Check out these other great weeknight meals: • Beef, Bok Choy & Red Pepper Stir-Fry • Herbed Pork with Brie & Apples • Cod with Pineapple-Mint Salsa & Couscous • Tex-Mex Chicken with Warm Tomato Corn Salad & Smashed Chive Potatoes