In large saucepan, cook pasta as directed on package. Drain; rinse briefly with cool water. Meanwhile, in medium skillet, heat 2 tablespoons of the olive oil over medium heat. Stir in garlic; cook and stir 30 seconds. Stir in shrimp and pepper flakes. Cook 1 to 2 minutes or until shrimp are pink, stirring frequently. Remove from heat; stir in remaining olive oil and the lemon juice. In large bowl, mix pasta, shrimp mixture, squash, bell pepper, basil and beans. Serve immediately, or cover and refrigerate for a chilled salad.
Tips: You can use any short dry pasta for this recipe. Serve larger portions of this colorful salad for a main dish.
Serving Size: about 5.5oz each
Nutritional Information Per Serving:
Calories 200, Total Fat 8g (Saturated Fat 1g, Trans Fat 0g), Cholesterol 50mg, Sodium 360mg, Carb 22g, Fiber 4g, Total Sugar 2g, Added Sugar 0g, Protein 10g, Vitamin D 0%, Calcium 6%, Iron 8%, Potassium 6%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.