I made this pasta with tortellini because my kids adore it, but you can make it healthier by using whole wheat pasta. I like how the oil from the sun dried tomatoes gets all over the pasta. So good!
Asparagus and Sun Dried Tomato Pasta
1 lb. pasta
1 package fresh asparagus, trimmed of woody stems
1/4 cup sun dried tomatoes, packed in oil; roughly chopped
1/2 tablespoon olive oil
zest and juice of one lemon
2 cloves garlic, minced
pinch of red pepper flakes
1 tablespoon butter
salt and pepper to taste
freshly grated Parmesan cheese for serving
Cook pasta according to package directions. Remove pasta from water when cooked, but don’t discard the water. Blanch the asparagus, by adding it to the boiling water, cook for 30 seconds, and remove from water.
Heat a nonstick pan, and then add about 1/2 tablespoon of olive oil. Add chopped garlic and red pepper flakes and cook until garlic starts to brown. Add the sun dried tomatoes and asparagus. Melt the butter in the pan, then add the lemon juice and zest. Add the cooked pasta and stir. Serve with freshly grated Parmesan cheese.