Shrimp Pasta with Salad

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1/2 cup dry rigatoni, cooked
3 oz shrimp, poached
1/2 cup oil-packed sun-dried tomatoes, drained and pureed
3 large black olives, sliced
1/2 Tbsp pine nuts
2 tsp grated Parmesan

For the salad:
1 cup romaine lettuce
1/4 cup chopped tomato
1/2 cup sliced cucumber
1/2 Tbsp balsamic vinegar

Toss pasta with shrimp, sun-dried tomatoes, olives, and pine nuts. Top with Parmesan. Serve alongside the salad.

Per serving: 465 cal