Pasta Tossed with Shrimp, Vegetables, and Pesto

Ingredients

1 1/2  cups  diagonally sliced snow peas

1 1/2  cups  julienne-cut yellow squash

2  teaspoons  olive oil

3/4  pound  large shrimp, peeled and deveined

1/2  cup  fat-free, less-sodium chicken broth

4  cups  hot cooked farfalle (about 3 cups uncooked bow tie pasta)

1 1/2  cups  cherry tomatoes, halved

1/4  cup  (1 ounce) crumbled feta cheese

1/2  cup  Homemade Pesto

1  tablespoon  lemon juice

1/2  teaspoon  salt

1/8  teaspoon  black pepper

Bring water to a boil in a saucepan; add snow peas and squash. Cook 45 seconds or until crisp-tender; drain.

Heat oil in a large nonstick skillet over medium heat. Add shrimp; cook 3 minutes or until done. Add snow pea mixture and broth. Cover and cook 30 seconds or until thoroughly heated.

Combine shrimp mixture, pasta, and remaining ingredients in a large bowl; toss well.