Penne with Shrimp Feta and Spring Vegetables

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)
• ¼ cup thinly sliced fresh mint leaves

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag