from Linda Smith
Spaghetti for four people
1 T. olive oil
8 fresh asparagus spears, cut in 1” pieces
1/2 c. diced red bell pepper
2/3 c. diced onion
1 pound pre-cooked shrimp
2 T. pesto sauce (may be found in the produce section of a grocery store)
Cook spaghetti in boiling water (follow directions on spaghetti box)
In a hot skillet, add 1 T. oil. Saute diced red bell pepper and diced onion. After 2 minutes, add 1 pound pre-cooked shrimp. Cook 2 more minutes. Remove from heat.
Drain cooked spaghetti and add to the skillet.
Mix in 2 T. pesto sauce. Serve immediately.