Penne with Shrimp, Feta and Spring Greens

IMG_1172Ingredients

  • 12 ounces penne rigate (ridged)
  • 1 pound peeled and deveined¬†frozen shrimp, thawed
  • 1 pound asparagus, cut into 1-inch pieces
  • 8 ounces snow peas, trimmed and halved on the diagonal
  • 3 tablespoons olive oil (preferably extra-virgin)
  • 2 tablespoons fresh lemon juice
  • 2 garlic cloves, minced
  • 1 cup crumbled feta
  • 1/4 cup thinly sliced fresh mint leaves
  • salt and pepper

Directions

1. In a large pot of boiling salted water, cook penne 5 minutes less than al dente. Add asparagus; cook 3 minutes. Add shrimp and snow peas; cook 2 minutes. Reserve  1/2 cup pasta water; drain pasta mixture, and return to pot.

2. Add oil, lemon juice, garlic, and 1/4 cup reserved pasta water to pasta mixture. Season with salt and pepper, and toss. Mix in feta and mint- use more pasta water as needed. Serve.

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