Pasta Salad with Shrimps

In this salad, the hot pasta will wane the spinach and soften the squash. Firm tofu, cut into cubes and cooked in a nonstick pan, can be used in place of shrimp.

Ingredients
  Mixed salt and ground pepper
  200g short pasta, such as fusilli
  1 medium yellow squash, thinly sliced crosswise
  1/3 cup roughly chopped pitted olives
  4 lightly packed cups baby spinach 
  1 teaspoon grated lemon zest, plus 2 tablespoons lemon juice
  2 tablespoons extra-virgin olive oil
  400g large shrimp, peeled and deveined

Method
1. In a large pot of boiling salted water, cook pasta according to package instructions. 
2. Drain pasta, transfer to a large bowl, and toss with squash, olives, spinach, lemon zest and juice, and 1 tablespoon plus 1 teaspoon of the oil. 
3. Season with salt and pepper
4. In a large skillet, heat remaining 2 teaspoons oil over medium-high. 
5. Add shrimp and cook, stirring occasionally, until opaque throughout, about 3 minutes. 
6. Season with salt and pepper. 
7. Top pasta with shrimp.