Add more vitamins and minerals. Use Ronzoni® Smart Taste® pasta which is an excellent source of calcium, vitamin D and fiber.

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In 20 minutes, stir together fresh asparagus, tomatoes, refrigerated pasta, and basil for this one-dish dinner recipe.

 

Servings: 3 servings

Total: 20 mins

Rated:

 

 

Ingredients

16 stalks fresh asparagus

1 tablespoon olive oil

4 cloves garlic, minced

6 medium plum (Roma) tomatoes, seeded and chopped (2-1/4 cups)

1/4 cup dry white wine

1/4 teaspoon salt

1 tablespoon butter (no substitutes)

1 9-ounce package refrigerated angel hair pasta

1/4 cup shredded fresh basil

 

Directions

1. Trim asparagus and rinse in cold water. Remove the tips; set aside. Bias-slice remaining asparagus stalks into 1- to 1-1/2-inch pieces; set aside.

2. Heat oil in a large skillet over medium heat. Add the garlic and 1/4 teaspoon pepper; cook and stir 1 minute. Add tomatoes; cook and stir about 2 minutes more.

3. Add asparagus pieces, wine, and salt to mixture. Cook, uncovered, for 3 minutes. Add asparagus tips; cook, uncovered, for 1 minute more. Add butter; stir until melted.

4. Meanwhile, cook pasta according to package directions. Drain pasta. Return to pan and toss with asparagus mixture and basil. Makes 3 servings.

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