Soft Breadsticks
INGREDIENTS:
3 c Uncooked medium shell macaro -Into 4 wedges
1 tb Olive or vegetable oil 4 c Coarsely shredded spinach
1 c Pesto or Grated parmesan cheese, if
1 Container (8 ounces) pesto -desired
1/2 c Small pitted ripe olives 1 pk (6 ounces) frozen tiny
1/4 c White wine vinegar -Shrimp, thawed
4 Italian plum tomatoes, each
3 c Uncooked medium shell macaro -Into 4 wedges
1 tb Olive or vegetable oil 4 c Coarsely shredded spinach
1 c Pesto or Grated parmesan cheese, if
1 Container (8 ounces) pesto -desired
1/2 c Small pitted ripe olives 1 pk (6 ounces) frozen tiny
1/4 c White wine vinegar -Shrimp, thawed
4 Italian plum tomatoes, each
Cook macaroni as directed on package. Rinse in cold water and drain; toss with oil. Mix pesto, olives, vinegar and tomatoes in large bowl. Arrange 2 cups macaroni and 2 cups spinach on olive mixture; repeat with remaining macaroni and spinach. Cover and refrigerate at least 2 hours. Add shrimp. Toss and sprinkle with cheese. 6 SERVINGS (ABOUT 1-1/4 CUPS EACH); 515 CALORIES PER SERVING.