Penne with Spring Vegetables

• 160 grams Penne pasta
• 6 sugar snap peas
• 8 florets Broccoli
• 3 cherry tomatoes
• 6 shrimp
• 2 cloves garlic
• 2 red chili peppers

1. Thinly slice the garlic.
2. Remove the strings from the snap peas.
3. Break the broccoli into small florets.
4. If you're also using fava beans (unlisted; refer to Helpful Hints), take it out from the pods.
5. Devein and peel the shrimp (don't remove the tails).
6. Start to cook the penne pasta.
7. 2 minutes before the pasta is done, add the broccoli, snap peas (and the other vegetables of your choice) and the shrimp.
8. Drain in a sieve.
9. Pour some olive oil in a frying pan.
10. Saute the garlic over medium heat, taking care not to burn.
11. Add the red chili peppers to finish, then take it out.
12. Add the cooked pasta and 3 tablespoons of the pasta water into the frying pan.
13. Cook briefly, then season with salt and pepper.
14. Dish it up.
15. Decorate with the cooked vegetables, cherry tomatoes, and the shrimp.
16. Top with the garlic.
17. You can make extra garlic oil and use for later!
18. Try the oil with focaccia.

pasta, sugar, broccoli, tomatoes, shrimp, garlic, red chili peppers

Taken from cookpad.com/us/recipes/143343-penne-with-spring-vegetables (may not work)