Cooking instructions:
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In a pan above medium heat, sauté garlic and one medium tomato (sliced) in about 1 1/2 tbsp of extra virgin olive oil until tomato is mushy. Add in about 5-6 pieces of deveined medium shrimp and 1/2 cube of Skinny buillion cubes. Stir until shrimp is cooked and no longer translucent.
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Shut the stove off and add in the “al dente” cooked 100 grams (half of the box) Organic Edamame Pasta. Add 1/2 cup of pesto sauce and toss until all noodles are completely coated.