Light, healthy and nutritious, tossed in the most amazing lemon Dijon vinaigrette!
Ingredients
8ouncesorzo pasta
1tablespoonolive oil
8ouncesmedium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
2clovesgarlic, minced
8ouncesasparagus, trimmed
1zucchini, chopped
¼cupcrumbled feta cheese
2tablespoonschopped fresh parsley leaves
For the lemon dijon vinaigrette
¼cupolive oil
¼cupapple cider vinegar
Juice of 1 lemon
2teaspoonsDijon mustard
1teaspoonsugar, optional
½teaspoondried basil
Instructions
To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon juice, Dijon, sugar and basil in a small bowl; set aside.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Heat olive oil in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Add asparagus and zucchini, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in pasta, shrimp and vinaigrette, to taste; season with salt and pepper, to taste.
Serve immediately with feta, garnished with parsley, if desired.