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Prep Time
10 mins
Total Time
20 mins
Serves
4

Ingredients

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

Method

Step 1
Cook the pasta according to package directions.
Step 2
Meanwhile, in a large skillet, heat bruschetta with shrimp and olives over low heat.
Step 3
Drain pasta well. Add to bruschetta mixture and toss. Stir in chopped basil, reserving a few leaves for garnish.

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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe)
Calories:
500
Fat:
8 g
Saturated Fat:
1 g
Carbs:
76 g
Fibre:
13 g
Cholesterol:
175 mg
Protein:
31 g
Sodium:
690 mg