Ingredients
1 tablespoon extra virgin olive oil
1 pound peeled/deveined shrimp (51/60 count)
1 tablespoon basil pesto
1 (26-ounce) jar marinara sauce with Burgundy wine
1 (9-ounce) package refrigerated linguine

Steps

1. Fill large saucepan 1/2 full of water. Cover and bring to a boil on high heat for pasta.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan and swirl to coat. Add shrimp, pesto, and suggested sliced mushrooms, if using; sauté 2 minutes.
3. Reduce heat on shrimp to medium and stir in marinara sauce; cover and simmer, stirring occasionally, 5 minutes.
4. Stir pasta into boiling water. Boil 3 minutes, stirring frequently, until tender.
5. Drain pasta and serve shrimp over pasta.

CALORIES (per 1/4 recipe) 482kcal; FAT 13g; CHOL 172mg; SODIUM 1070mg; CARB 56g; FIBER 7g; PROTEIN 36g; VIT A 26%; VIT C 26%; CALC 18%; IRON 34%

Ingredients
3 tablespoons extra virgin olive oil
1 tablespoon basil pesto
1 tablespoon chopped black olives
1 tablespoon shredded three-cheese blend
1 (8-ounce) Bakery baguette

Steps

1. Combine in small bowl, olive oil, pesto, olives, and cheese.
2. Slice or tear baguette into bite-sized pieces. Serve.

CALORIES (per 1/4 recipe) 263kcal; FAT 13g; CHOL 1mg; SODIUM 381mg; CARB 31g; FIBER 1g; PROTEIN 5g; VIT A 0%; VIT C 0%; CALC 2%; IRON 10%