Sunday, May 3, 2009

More light pasta...

While I had high hopes for it, tonight's meal was a little less than blog-worthy. Read: not great but not an entertaining disaster either.

So, I have decided to post a fail-safe recipe:


Salt and ground pepper
12 oz penne rigate (ridged)
1 lb asparagus, trimmed, cut into 1-inch lengths
1 lb peeled and deveined frozen shrimp, thawed
8 oz snow peas, trimmed and halved on the diagonal
3 tbsp olive oil (preferably extra-virgin)
2 tbsp fresh lemon juice
2 garlic cloves, minced
1 cup crumbled feta (4 ounces)
1/4 cup thinly sliced fresh mint leaves


In a large pot of boiling salted water, cook penne 5 min less than al dente. Add asparagus; cook 3 min. Add shrimp and snow peas; cook 2 min. Reserve 1/2 cup pasta water; drain pasta mixture, and return to pot.

To pasta mixture, add oil, lemon juice, garlic, and 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.




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