Ingredients25 m servings 413
- Bring a pot of water to boil.
- Meanwhile, in a skillet, saute the shallot in olive oil over medium heat until translucent - about 2 minutes. Turn the heat to high and add the asparagus and tomatoes. Saute for 2 minutes, then season with salt/pepper.
- Cook the pasta according to package directions, then drain and toss with veggies. Stir in the cheese and basil.
Per Serving: 413 calories; 14.6 61.7 10.7 7 162 Full nutrition
ReviewsRead all reviews 5
Very tasty! I added quartered baby portobello mushrooms and diced chicken sausage for some protein. Then I sprinkled crushed red pepper before serving. Excellent flavor!
This is a simple but delicious meal. I added some minced garlic to the sautéed veggies for some extra flavor. This was the first time that I have tried gluten free pasta and was very pleased w...
I added red pepper flakes and garlic. Any veggie ie broccoli, red or yellow peppers would be great too. One suggestion would be to saute asparagus with the shallots for 4 minutes on med. high an...
Family liked it. I used gluten free pasta for my sensitive ones. I actually meant for this to be a cold salad, then absentmindedly began cooking the veggies and went with the recipe . I am going...