Ingredients
4-6 Servings
| 1 LB | Pastene Ditalini or Orzo | |
| 1/4 cup | Pastene Extra Virgin Olive Oil | |
| 1/2 cup | red onion, chopped | |
| 6 cups | chicken stock | |
| 1 can | Pastene Tri-Color Wedges, diced | |
| 1/2 cup | carrots, diced | |
| 1 cup | green cabbage, diced | |
| 1 cup | zucchini, diced | |
| 2 tbsp | Pastene Pesto Basil Sauce | |
| 12 medium | shrimps, peeled and deveined | |
| salt and pepper |
Directions
- In a large pot, heat olive oil over medium heat and add onion; cook for 3 minutes.
- Add chicken stock, tomatoes with juice and carrots. Cook 10 minutes.
- Add cabbage, zucchini, and continue cooking 10 minutes. Add pesto and shrimps and cook over medium heat 7-8 minutes. Season to taste with salt and pepper and serve immediately.