Penne Pesto Skillet

1- Cook pasta per package instructions.2- Sauté the shrimp in a large skillet, (drain any excess water if you are cooking from frozen).3- Add green beans and mushrooms and sauté to desired tenderness.4- Add the cooked & drained pasta and pesto to the skillet.  Saute until hot.5.- Plate and ENJOY! TIP: You can use a pump sprayer with oil to coat the pan before cooking the shrimp and vegetables.Have some FUN:  Don't be afraid to swap the whole grain pasta to regular pasta or add extra parmesan cheese on top. SWAP IT LIKE IT'S HOTGluten-free:  Swap pasta for any gluten free pasta like chickpea pasta, quinoa pasta, rice pasta, or soba noodles.Vegan/dairy-free: Swap the shrimp for baked tofu (see baked tofu recipe), tempeh or 2 cans of beans/lentils.  You'll also need to swap the pesto sauce.  If you can find a vegan pesto sauce then rock on. If not, you can make your own sauce with crushed pine nuts/walnuts/cashews, olive oil, vegan parmesan cheese, garlic and finely chopped basil (or squeeze basil if you want fast & easy).  Nut-free: If you can find a nut-free pesto sauce, rock on.  If not, you can swap the pesto sauce for olive oil, garlic, squeeze basil and parmesan cheese. Kosher: Good to go on this recipe as long as you check for the kosher label on foods.Not a veggie lover:  What about trying just a smaller portion of veggies than what’s listed? Or adding a vegetable that you do like? Or hey, if you don’t feel like veggies, that’s okay too!