Ingredients
3
1/2 c. mixed vegetables (snap peas, baby carrots, asparagus, green beans, zucchini, summer squash, etc.)
3
c. uncooked penne pasta
1/3
c. milk or half-and-half
1/3
c. chopped parsley (optional)
Directions
1.
Bring two quarts pf water to boil in large pot. Add carrots and let them simmer for around a minute and a half. Add the snap peas and simmer for another minute. Use a slotted spoon to transfer the vegetables to a bowl. Now cook the pasta in the boiling water and drain.
2.
While pasta cooks, heat oil in large skillet over medium heat. Add shrimp and garlic; cook, stirring often, for two minutes. Add carrots and peas and cook for another minute. Stir in broth, scraping the edges often to loosen any browned bits. Stir in milk or cream and lemon juice; cook for one minute. Add pasta and cheese to the mix just before serving, stirring well to coast. Remove the pan from heat and arrange lemon rounds and parsley decoratively on each plate. Serve hot.
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