PREHEAT oven to 350° F.
THREAD shrimp, one tomato slice and one zucchini slice on a wooden skewer starting at tail end of shrimp and ending just far enough to go through zucchini but not extend past the zucchini so the stack will stand up. Stand shrimp stacks up on a baking sheet and trim off skewers 1/2 inch from top of shrimp. Repeat with remaining shrimp and vegetables to load 8 wooden skewers. Brush shrimp and vegetables with about 2 tablespoons pesto.
BAKE for 20 minutes or until shrimp are fully cooked.
WHILE skewers are baking, prepare pasta according to package directions. Drain; return pasta to pot. Toss with remaining pesto.
ARRANGE pasta on a serving platter; top with shrimp skewers.
