Penne with Shrimp Spring Veggies Gluten Free Option
Ingredients
- 12 oz of your favorite penne pasta (we like Tinkyada brand brown rice penne)
- 1 lb asparagus, trimmed, cut into 1-inch lengths
- 1 lb cooked frozen shrimp (peeled, cleaned & tail-on), thawed
- 6 oz snow peas, trimmed and halved
- 3 tbsp extra virgin olive oil
- 2 garlic cloves, finely minced
- 2 tbsp fresh lemon juice
- 1 cup crumbled feta
- 2 tbsp finely chopped Italian parsley
- Sea salt and fresh-ground black pepper
Instructions
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