Pasta with Sugar Snap Peas, Asparagus and Shrimp
Do you also love one-pan dishes that are easy and healthy? Then this recipe for Penne with Sugar Snaps, Asparagus, and Shrimp is a must-try! It is the perfect combination of convenience, few dishes, and enough vegetables.
Ingredients
- 3 tablespoons olive oil
- 2 cloves garlic finely chopped
- 1 pound Penne
- ½ pound green asparagus tips halved
- 1 pound sugar snap peas halved
- 40 gamba's peeled and thawed
- 2 tablespoons lemon juice fresh
- 2 oz. feta cheese
- ½ oz. Fresh Parsley finely chopped
Ingredients you need per step are listed below the step in Italic
Instructions
- Heat the olive oil in a large pan over medium heat. Add the finely chopped garlic. Fry it briefly until fragrant. Remove from heat and place in a bowl.3 tablespoons olive oil, 2 cloves garlic
- Bring a large pot of salted water to the boil. Add the penne and cook for 5 minutes, less than the recommended cooking time on the package.1 pound Penne
- Then add the halved asparagus and sugar snap peas and cook for 3 minutes.½ pound green asparagus tips, 1 pound sugar snap peas
- Add the prawns to the pan and cook for another 2 minutes.40 gamba's
- Remove ½ cup of the cooking water before draining the pasta from the pan. Then, drain the pasta, shrimp, and vegetables and put everything back in the pan.
- Add the fried garlic oil, fresh lemon juice, chopped garlic, and pasta water to the pan with the pasta and vegetables. Season with salt and pepper to taste. Mix everything well.2 tablespoons lemon juice
- Crumble the feta over the pasta, also add the parsley, and stir carefully.2 oz. feta cheese, ½ oz. Fresh Parsley
- Season the pasta with additional salt and pepper if necessary. Serve immediately and enjoy!
NOTES
1. Gamba's: Use fresh or frozen prawns (that have been thawed). Remove the gut before adding them.
2. Penne: Fusilli, farfalle or tagliatelle are also a suitable alternative to penne pasta.
3. Variations:
- Add cherry tomatoes, zucchini, or peppers for extra color and flavor.
- Instead of parsley, you can also use basil or mint.
- Refrigerator: Cover with plastic wrap and refrigerate for up to 2 days.
- Freezer: Freeze the penne pasta and store it in the freezer for up to 2 months.
- Reheat: Be sure to reheat quickly in the microwave or heat over low heat, adding two tablespoons of water to reheat.
Nutrition
Calories: 666kcal | Carbohydrates: 98g | Protein: 31g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 101mg | Sodium: 573mg | Fiber: 8g | Sugar: 9g | Vitamin A: 2146IU | Vitamin C: 79mg | Iron: 6mg
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