This meal is super easy! I had some pesto left over from the Chicken Pesto Shells, so I threw this quick pasta together after getting home late from work. It was done faster then going out to get something from a drive thru (certainly faster than the long lines at Chipotle).
2 cups bowtie pasta
.75 lb raw shrimp, pealed and deveined
.5 cup fresh mozzarella
.5 cup pesto
1 cup broccoli
.5 cup tomato sauce
1. Boil pasta for five minutes. Cover shrimp with pesto and cook in pan over medium low heat until shrimp turn pink.
2. Add broccoli and pasta to pan. Cook for three minutes. Add tomato sauce and mozzarella and cook until cheese melt completely.