penne with shrimp, feta and spring vegetables
great easy meal from everyday food by martha stewart april 2008 edition
what you need: salt and ground pepper, 12 ounces of penne rigate (we used whole wheat), 1 pound asparagus (trimmed and cut into 1 inch pieces), 1 pound peeled and deveined frozen shrimp thawed, 8 ounces snow peas cut in half, 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 2 garlic cloves (minced), 1 package of feta and a fourth of cup of mint leaves
directions: 1. in a large pot of boiling salted water, cook peene 5 mins less than package says, add asparagus and cook 3 mins, add shrimp and snow peas and cook 2 mins. reserve a half cup of pasta water: drain pasta mixture and return to pot.
2.to pasta mixture, add oil, lemon juice, garlic, and a fourth cup reserved pasta water. season with salt and pepper, and toss to combine. gently mix in feta and mint; adjust to desired consistency with some pasta water as needed. serve immediately.



jeff put some cayenne pepper on his
it was so yummy and yes i ate my veggies~