Shrimp "Spear-It"

Asparagus Whole-Wheat Pasta with Lemon Dressing
serves 4
(found in Self, April 2011)

1 lb fresh asparagus, trimmed and cut into bite-size pieces
8 oz whole-wheat penne (I used whatever we had leftover)
a packet of sun dried tomatoes, chopped
a packet of fresh basil, chopped
2 TBS grated lemon zest
2 TBS extra-virgin olive oil
2 TBS fresh lemon juice
1/2 cup crumbled feta
I added a bag of frozen shrimp for extra protein

1. Boil asparagus until tender, 3 to 5 minutes. Remove asparagus from water with a slotted spoon.
2. Add pasta to boiling water and cook as directed on packet.
3. Drain pasta and add to bowl with all remaining ingredients except cheese. Stir to combine.
4. I heated a skillet with olive oil and warmed the shrimp for 5 minutes and added to the mix.
5. Sprinkle cheese and salt to taste.

Karl's reaction: "This is refreshing! I like it. But maybe next time get the shrimp without the tails on."

Men! I tell ya! I liked this one a lot. The lemon zest really added some fun flavor!