Summer Pasta Salad with Shrimp

1/2 lb. short pasta, such as fusilli
1 medium yellow squash, halved lengthwise & thinly sliced
4 lightly packed cups baby spinach (about 3 1/4 oz.)
1/4 cup chopped pitted Kalamata olives
1 tsp. grated lemon zest
2 Tbsp. lemon juice
1 Tbsp. olive oil
1 lb. large shrimp, peeled and deveined

Cook pasta in a large pot of salted water until al dente and drain in a colander. In a large serving bowl place squash, spinach, olives, lemon zest, lemon juice and olive oil. Toss hot pasta with vegetables and set aside. You want the squash and spinach to wilt slightly with the hot pasta while you cook the shrimp.

Spray a nonstick skillet with cooking spray and sauté shrimp, stirring occasionally, until opaque, about 3 minutes. Season with salt and pepper and toss with pasta and vegetables.

Squeeze additional lemon juice on the finished salad to make it more piquant.

Serves 4
WW Points per serving: 9