Penne with Shrimp, Feta, and Spring Vegetable Ingredients Serves 4. Coarse salt and ground pepper 12 ounces penne rigate (ridged) 1 pound asparagus, trimmed, cut into 1-inch lengths 1 pound peeled and deveined frozen shrimp, thawed 8 ounces snow peas, trimmed and halved on the diagonal 3 tablespoons olive oil (preferably extra-virgin) 2 tablespoons fresh lemon juice 2 garlic cloves, minced 1 cup crumbled feta (4 ounces) 1/4 cup thinly sliced fresh mint leaves Directions In a large pot of boiling salted water, cook penne 5 minutes less than al dente. Add asparagus; cook 3 minutes. Add shrimp and snow peas; cook 2 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and return to pot. To pasta mixture, add oil, lemon juice, garlic, and cup reserved pasta water. Season with salt and pepper, and toss to combine. Gently mix in feta and mint; adjust to desired consistency with some pasta water as needed. Serve immediate

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Copyright 2010 Martha Stewart Living Omnimedia, Inc. All rights reserved. This was really fast and a one pot thing made me happy. I am also including some things that I use as time savers that I love. The first thing is minced garlic. I find it by the herbs in the produce section at the store. This brand comes in a tube like a paste but when I was in Utah the brand I used was in a jar. No more cutting, smashing or mincing garlic. I love it!  This next item is a tool I use all the time. I still have a hard time with the strength in my hands. So squeezing limes or lemons is really tough. I invested in one of these lemon/lime squeezers and love it. It squeezes the citrus till there is nothing left and you don't have to worry about seeds.