Ingredients:

1 lb linguine (whole wheat or regular)

1 Tbsp. olive oil

1 lb fresh asparagus

2 cloves fresh garlic, chopped

1⁄2 red onion, sliced

1 cup mushrooms, sliced 

1 cup snap peas

1-2 Tbsp. fresh basil, thinly sliced

1-2 Tbsp. olive oil

1 lb shrimp (peeled & deveined)

Crushed red chilies (to taste)

1⁄4 cup chicken or vegetable stock

1 Tbsp. balsamic vinegar Kosher salt (to taste)

1⁄2 fresh lemon, juiced 

4 Tbsp. crumbled feta cheese

 

Directions:

Cook pasta according to package directions to al dente. Rinse in cold water; drain, then toss with 1 Tbsp. oil and set aside. Cut bottom 1⁄3 of asparagus stalks off and discard. Blanch in boiling water for 1 minute, then place in cold water to stop the cooking. Drain, then cut in half and set aside.

 

Put garlic, onion, mushrooms, snap peas and basil in separate small bowls; set aside. Heat 14-inch sauté pan over medium heat. Allow the pan to get hot before adding 1–2 tbsp. oil. Add garlic, red onion and mushrooms; cook until slightly browned. Add shrimp and chilies. Add the noodles and stir, combining ingredients. Add the stock. When the noodles begin to sizzle a bit, add the balsamic vinegar, snap peas, asparagus, basil and salt; stir. The entire process will only take a few minutes. Once removed from the heat, stir in lemon juice. Place onto platter and top with feta.

 

(Serves 4-6)