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Ingredients

• 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

Description

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