Asparagus Pasta


  • Quick Pasta Toss with Asparagus, Roasted Red Peppers, and Sun-Dried Tomatoes
  • 2 servings rigatoni, cooked and drained*
  • 3 Tbsp olive oil
  • 8 stalks asparagus, washed and cut to pasta length
  • pinch of red pepper flakes
  • 1 handful of sun-dried tomatoes, diced
  • 1/4 cup roasted red bell peppers, chopped
  • 1 clove garlic, minced
  • 1/4 cup fat-free tomato and basil Feta, crumbled


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