Ingredients
3 ounces dry angel hair pasta
1 pound asparagus, cut diagonally into 2 inch pieces
3 ounces (about ½ cup) red onion, sliced and quartered
6 canned artichoke hearts, quartered
1 cup unsweetened frozen blackberries, thawed
3 tablespoons raspberry vinegar
1 tablespoon sugar
1 teaspoon salt
1 teaspoon fat-free Italian dressing
ground pepper, to taste
Description
Foodista
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter