Asparagus, Tomato, Pesto Pasta

Serves 4

This is great as a veggie dinner, or you can add grilled chicken breast.

8 oz whole wheat spaghetti

1 tbsp. extra virgin olive oil

¼ tsp. crushed red pepper flakes

2 ½ cups fresh asparagus, sliced in 2 inch pieces

1 ½ cup grape tomatoes, halved

2 cloves garlic, minced

½ tsp. salt

¼ tsp. freshly ground black pepper

2 tbsp. basil pesto

2 tbsp. fresh basil, chopped

¼ cup grated Parmigiana Reggiano or Pecorino Romano cheese

Prepare pasta according to package directions or until al dente. Drain in colander, reserving ¼ cup pasta water, and set aside.
Meanwhile, heat oil in a large, non-stick skillet over medium-high heat.
Add red pepper and asparagus and cook for abut 5 minutes until crisp-tender,
Add tomatoes and garlic and cook for 1 minute.
Add remaining ingredients, salt and pasta to pan, toss well.
Cook for another 2 minutes or until well heated, adding reserved pasta water if needed, and serve.

Source: Adapted from a recipe provided by Safeway.