Shrimp Primavera Pasta Salad | Louisiana Kitchen & Culture

Ingredients

• Juice of 1 lemon
• 3 tbsp (45 ml) olive oil
• ¼ tsp salt
• ½ tsp freshly ground black pepper
• 1 clove garlic, peeled and minced
• ½ tsp light brown sugar
• 1 tbsp (4 g) finely chopped fresh parsley
• 8 oz (227 g) cooked medium shrimp, peeled, deveined, tails removed
• 3 cups (450 g) cooked and cooled penne pasta (see Tip)
• 2 tbsp (30 ml) olive oil
• 1 zucchini, sliced into bite-size chunks
• 1 head broccoli, broken in florets
• 4 oz (113 g) asparagus, ends trimmed
• 1 cup (85g) snap peas
• 2 cloves garlic, peeled and minced
• ½ tsp salt
• 10 mixed-color tomatoes, sliced in half
• 3 cups (90 g) packed baby spinach leaves
• 3 tbsp (15 g) shredded Parmesan cheese