Lemon-Sage Shrimp with Artichokes and Asparagus

Boil a large pot of water and season with salt. Add the farfalle and cook the pasta according to package instructions for al dente. When done, drain and set aside.

Meanwhile, in a large sauté pan, heat the olive oil over medium heat. Add the garlic and cook until softened, about 2-3 minutes. Add the shrimp and season with salt and pepper. Cook a few minutes more (until shrimp starts to turn pink) then add the asparagus. Cook about 3 minutes more and add the artichokes, lemon zest and sage. Season well with salt and pepper. Add the white wine and allow the wine to cook and reduce for about 3 minutes. Finally, add some lemon juice, then stir in the cooked farfalle and serve.