| This recipe is liked by 6 person(s). |
Asparagus Pasta Toss
Nb persons: 6
Yield:
Preparation time: 20 minutes
Total time: 27 minutes
Source: Southern Living Great Food for Busy Cooks May 2009
| 1 lb. | fresh asparagus |
| 8 oz. | uncooked vermicelli, or rotini, penne, ziti |
| 1 c. | grape tomatoes halves |
| 4 | green onions, sliced |
| 2/3 c. | Italian dressing |
| 2 Tb. | chopped fresh basil |
| 2 Tb. | lemon juice |
| 1 tsp. | minced fresh thyme |
| 1/2 tsp. | freshly ground pepper |
| 1/4 tsp. | salt |
| Garnish: | shaved Parmesan cheese |
1. Snap off and discard tought ends of asparagus into 2" pieces.
2. Cook pasta according to package directions, adding asparagus during last minute of cooking; drain. Rinse with cold water; drain. Place pasta and asparagus in a large bowl. Add tomatoes and next 7 ingredients, tossing to coat. Serve immediately, or cover and chill, if desired. Garnish with shaved Parmesan.
Optional: add grilled shrimp
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