1COOK pasta according to package directions; rinse in cold water and drain. Place in large bowl. Add shrimp, artichoke hearts, zucchini and parsley.
2PLACE roasted peppers with their liquid, artichoke liquid and mustard in blender or food processor. Cover and process until well blended. Pour sauce over pasta mixture; toss well to coat evenly. Cover and refrigerate 30 minutes before serving.
Nutrition information coming soon.
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