Penne with Shrimp and Asparagus
- one 16-oz. bag penne pepperonata
- 1 1/2 C. frozen or fresh asparagus, cut into 2-inch pieces
- 1/2 C. frozen peas
- 1 1/2 C. frozen tail-off shrimp
Toss all ingredients (don't bother thawing them) in a wide saucepan and saute on medium-high heat until cooked through. Serve.
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