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 cutting the aspragus
finished product ready in 25 mins
jeff put some cayenne pepper on his
it was so yummy and yes i ate my veggies~