Pasta Primavera with Shrimp and Spinach

Pasta Primavera with Shrimp and Spinach

Ingredients:
· 1/2 pound fresh asparagus, trimmed, cut into 1-inch lengths
· 12 ounces spinach fettuccine (can substitute whole-wheat if desired)
· 2 teaspoons olive oil
· 3 garlic cloves, minced
· 1/4 teaspoon crushed red pepper
· 1 pound medium shrimp, peeled and deveined (thawed if frozen)
· 1 cup green peas, fresh or frozen
· 1/2 cup green onion, sliced thin
· 1 tablespoon lemon juice
· 1 tablespoon fresh parsley, chopped
· 1/3 cup Parmesan cheese, grated
· 1/2 teaspoon salt
· Freshly ground black pepper, to taste

Directions:
1. Fill a large pot with water and bring to a boil. Add asparagus and cook until tender
but still crisp, about 4 minutes. Remove from water with slotted spoon and set aside.
Add pasta to water and cooking according to package directions. Set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and crushed red
pepper and cook, stirring, for about a minute. Add shrimp, peas, and green onion
and cook, stirring, for 3-4 minutes.
3. Add reserved pasta and asparagus along with lemon juice, parsley, and Parmesan
cheese. Season with salt and pepper. Toss to coat.
4. Serve hot.