Pbenjay's Blog

In this salad, the hot pasta will wilt the spinach and soften the squash

1/2 lb short pasta, such as fusilli

1 medium yellow squash(thinly sliced crosswise)

1/2 cup roughly chopped pitted Kalamatra or Nicoise olives

4 lightly packed cups baby spinach (3 1/4 oz)

1 teaspoon grated lemon zest plus 2 Tablespoons lemon juice

2 Tablespoons extra virgin olive oil

1 lb large shrimp, peeled and deveined

In a large pot of boiling salted water, cook pasta.  Drain pasta and transfer to a large bowl, and toss with squash, olives, spinach, lemon zest and juice, and 1 Tablespoon plus 1 teaspoon oil. Season with coarse salt and pepper.

In a large skillet, heat 2 teaspoons oil over medium high heat.  Add shrimp and cook stirring occasionally, until opaque throughout – about 3 minutes.  Season with salt and pepper.  Top pasta with shrimp