Friday, May 13, 2005

Penne with Shrimp, Feta, and Spring Vegetables

Penne with Shrimp, Feta, and Spring Vegetables (Adapted from Everyday Food)

12 ounces dry whole-wheat penne or multi-grain blended pasta
1 pound asparagus, trimmed, sliced into 1" lengths
1 pound peeled and deveined frozen shrimp, thawed
8 ounces snow peas, trimmed and halved on the diagonal
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 garlic cloves, minced
4 ounces crumbled feta
1/4 cup chopped fresh mint leaves

In a large pot of boiling salted water, add pasta and cook 6 minutes*. Add asparagus - cook 3 minutes. Add shrimp and snow peas - cook 2 minutes. Reserve 1/2 cup of the cooking water - drain pasta mixture and return to pot. *Check package directions for your pasta, you may need a little less or a little more - you want to start adding the fresh vegetables 5 minutes before al dente.

To the pot, toss in oil, lemon juice, garlic and about 1/4 cup of the reserved pasta water. Season to taste with salt and fresh ground black pepper and mix until well combined. Gently mix in feta and mint. If the mixture looks a little dry, add the rest of the reserved pasta water.

Makes about 4 to 6 servings.

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