| Level: | Easy |
| Total: | 19 min |
| Prep: | 10 min |
| Cook: | 9 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons extra virgin olive oil
- 1/2 pound asparagus, cut into 1-inch pieces
- 1/4 cup sun-dried tomatoes, reconstituted either in olive oil or white wine
- 1/2 teaspoon dried thyme
- 2 to 3 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper to taste
- 1/2 to 1 pound pasta of your choice, cooked
- 1/4 cup grated Parmesan cheese
Instructions
- Heat the oil in a saucepan and saute the asparagus for about 4 minutes. Add the tomatoes, thyme, parsley and salt and pepper. Saute an additional 3 to 5 minutes. Pour the vegetables over the cooked pasta and sprinkle the Parmesan cheese over the top.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 575 |
| Total Fat | 27 g |
| Saturated Fat | 5 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 16 g |
| Cholesterol | 6 mg |
| Sodium | 413 mg |
Reviews
I added a can of crushed tomatoes and it made the dish better.
This recipe needs a lot more seasoning. I used parm-reggiano which is great flavorful cheese and it didn’t help it much. I ended up adding a little italian dressing and it made it better but I was looking forward to a hot meal, not a salad.
The meal was very good and everyone liked it, but i think it could use a bit more flavor.
This is a great meal to make when you’re low on time. I add different seasonings depending on my mood, but overall a good recipe.
Great warm or cold! I will make this recipe again.
This is so good, I stick it in the fridge and bring it to picnics.
Overall it was a very good recipe. It could have used a bit more seasoning in my opinion, but I still loved it!