Pasta with Shrimp, Feta, and Spring Veggies

By ForkAndTheCork

Ingredients

• Coarse salt and ground pepper
• 12 ounces penne rigate (ridged)
• 1 pound asparagus, trimmed, cut into 1-inch lengths
• 1 pound peeled and deveined frozen shrimp, thawed
• 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 (4 ounces)
• 1/4 cup thinly sliced fresh mint leaves

Preparation

Step 1

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.
To pasta mixture, add oil, lemon juice, garlic, and 1/4 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.