SHRIMP AND SPRING VEGETABLES OVER PASTA

1/2 lb. imported pasta, cooked al dente, drained
2 Tbsp. olive oil
2 cloves garlic, minced
1 lb. large raw shrimp, peeled and deveined
2 zucchini, julienned (cut into thin strips)
1 lb. asparagus, ends trimmed, cut into 2-inch pieces
1/4 cup chopped fresh Italian parsley
2 Tbsp. chopped fresh chives
1 tsp. capers
juice of 1 lemon
2 Roma tomatoes, chopped
1 cup vegetable broth
1/2 tsp. salt
1/4 tsp. ground pepper
chopped fresh chives (for garnish)

Cook and drain pasta al dente, according to package directions; set aside and keep warm.

In a large skillet, heat oil and saute garlic until fragrant, about 30 seconds on low heat.

Add the raw shrimp, zucchini and asparagus; stir fry for 2 minutes on medium high heat until shrimp are pink and zucchini and asparagus are softened. Add parsley, chives, capers, lemon juice, tomatoes, broth, salt and pepper and cook another minute on medium high heat, stirring often.

Place the cooked pasta in pan with shrimp and vegetables; toss until combined and heated through, Top with chopped chives; serve at once.

Servings: 3-4
Adapted from source: Marguerite Henderson