Ingredients:

1 pkg Ronzoni Gluten Free™ Spaghetti
1 1/2 cups fresh parsley leaves
3/4 cup fresh basil leaves
1/2 cup pitted green olives
1/3 cup chopped red onion
2 tbsp fresh lemon juice
2 cloves garlic, minced
1/2 tsp each salt and pepper
3 tbsp extra virgin olive oil, divided
1 lb large shrimp, peeled and de-veined
1 red pepper, very thinly sliced

Cooking Instructions:

1. Cook spaghetti according to package directions. Reserve about 1 1/2 cups cooking water before draining.
2. Meanwhile, combine parsley, basil, olives, red onion, lemon juice, garlic, salt and pepper in a food processor. Pulse until finely chopped; pulse in 2 tbsp oil until smooth. Adjust seasonings to taste.
3. Heat remaining oil in a large skillet set over medium-high heat. Stir-fry shrimp and red pepper until shrimp are just opaque. Add spaghetti and pesto mixture. Toss in reserved cooking water, a little at a time, until pasta is moistened to taste. Serve immediately.

Per serving (about 2 cups): 482 calories, 14 g fat, 2 g saturated fat, 83 mg cholesterol, 492 mg sodium, 72 g carbohydrates, 4 g fiber, 2 g sugars, 16 g protein.