One-Pot Shrimp Pasta Primavera

Instructions

1. Bring pasta and chicken stock to a boil, covered, in a Dutch oven over medium-high heat. Reduce heat to medium. Stir; cook, covered, for 7 minutes.
2. Add asparagus and bell peppers; cover and cook for 3 minutes longer.
3. Stir in shrimp; cover and cook for 2 minutes or until shrimp turn pink and the chicken stock is absorbed. Add butter and lemon zest.
4. Remove from the heat. Gradually stir in asiago until melted. Season with salt and pepper to taste. Serve with additional asiago.