Fettuccine With Asparagus And Sun-dried Tomatoes

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 12 ounces fettuccine (try spinach or a whole grain variety)
• 2 tablespoons extra virgin olive oil
• 3 garlic cloves, minced
• 1 (28 ounce) can diced tomatoes, with liquid
• 1/2 cup thinly sliced oil-cured sun-dried tomato packed in oil
• 3 -4 fresh basil leaves, thinly sliced (or 1/2 to 1 teaspoon, dried)
• 1/4 teaspoon hot red pepper flakes or 2 -3 dashes cayenne pepper
• 10 -12 ounces slender fresh asparagus, trimmed and cut into 1-inch pieces
• salt & freshly ground black pepper

Recipe

• 1 cook the pasta in plenty of rapidly simmering water until al dente, then drain.
• 2 meanwhile, heat the oil in a large saucepan. add the garlic and sauté over low heat until golden. add the diced and dried tomatoes, dried basil, and red pepper flakes. bring to a simmer, then add the asparagus and simmer over medium-low heat, covered, until the asparagus is tender-crisp, about 8 minutes.
• 3 combine the pasta, asparagus, and sauce in a large serving bowl and toss well. season to taste with salt and pepper. serve at once, passing around the parmesan to anyone who wishes to top their pasta with it.
• 4 to complete the meal: make a simple salad with a vinaigrette. serve with a good store-bought foccacia bread.